As the chilly evenings settle in, I find myself craving something warm and comforting—a bowl of Chicken Miso Soup (Torijiru) always does the trick. This delightful creation not only fills the kitchen with an incredible aroma but also brings a cozy warmth that instantly lifts the spirit. I remember the first time I tasted this soul-soothing soup at a charming little restaurant, where fragrant dashi melds seamlessly with tender chicken and fresh vegetables.
Now, this homemade version is a staple in my kitchen, and it’s remarkably easy to prepare. With just a handful of ingredients and about 35 minutes, you can elevate your weeknight dinners with a hearty and nourishing bowl that boasts layers of umami flavor. Perfect for anyone tired of the same boring meals or looking to spice things up with a unique culinary adventure, this Chicken Miso Soup will impress your family and friends while keeping your taste buds dancing. Dive into this recipe and let it become a go-to comfort food in your home!
Why is Chicken Miso Soup (Torijiru) a Must-Try?
Comforting Warmth: This soup is the epitome of coziness, warming you from the inside out on chilly evenings.
Umami Explosion: The rich dashi and miso create a depth of flavor that’s both savory and satisfying.
Healthy Ingredients: Packed with nutritious vegetables and lean protein, it’s a wholesome meal you can feel good about.
Quick Preparation: In just 35 minutes, you can whip up a delightful dish that’s perfect for busy weeknights.
Crowd-Pleasing Delight: Impress family and friends with a unique soup that feels special yet is surprisingly simple to make!
Chicken Miso Soup (Torijiru) Ingredients
• Get ready to create a delicious Chicken Miso Soup!
For the Soup Base
- 300 g boneless chicken thigh skin-on – Adds tender meat and a rich flavor, essential for a hearty soup.
- 1 tbsp cooking oil – Helps cook the chicken skin to a crispy perfection, which enhances the taste.
- ½ onion thinly sliced – Provides a sweet base flavor that balances out the saltiness of the miso.
- 1 clove garlic finely diced – Adds aromatic depth, making the soup even more irresistible.
- ½ tbsp ginger root finely diced – Infuses a warm, spicy note that pairs perfectly with miso.
- ¼ tsp salt – Enhances all the flavors, ensuring a well-rounded taste.
For the Vegetables
- 1 burdock root (gobo) skin scrubbed, thin diagonal slices – Brings a unique earthy sweetness to the soup, along with a delightful crunch.
- 1 carrot peeled, 1 cm slices, halved – Adds vibrant color and natural sweetness, making each spoonful enjoyable.
- ⅓ daikon radish peeled, 2 cm slices, halved or quartered – Contributes a subtle pepperiness, enhancing the overall flavor profile.
- 1 bunch enoki mushrooms bottom stem/roots removed – Offers a silky texture and absorbs the broth beautifully.
- 1 Japanese leek (naganegi) diagonally sliced – Adds a mild onion flavor that enriches the soup’s aroma.
For the Broth
- 1 liter dashi stock – The heart of the soup, providing an umami richness that makes this Chicken Miso Soup irresistible.
- 1 tbsp sake – Adds complexity and a touch of sweetness to the broth.
- 1 tsp Japanese soy sauce (koikuchi shoyu) – Deepens the savory notes, complementing the miso.
- 4 tbsp yellow miso paste (awase) – The star ingredient that brings out the signature flavor of Chicken Miso Soup.
For Garnishing
- finely chopped green onions – Brightens up the dish with freshness and a pop of color.
With this list, you’re well on your way to crafting a heartwarming bowl of Chicken Miso Soup that will have everyone coming back for seconds! Enjoy the journey of flavors as you prepare this delightful dish.
How to Make Chicken Miso Soup
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Prepare Vegetables: Cut the vegetables and aromatics according to the notes on the ingredient list, ensuring uniform sizes for even cooking. This will create a lovely presentation and balanced texture in your soup.
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Cut Chicken: Peel the skin off 300 g of boneless chicken thigh and cut the meat into bite-sized pieces, allowing for easy eating and maximum flavor infusion when cooked.
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Render Chicken Skin: Add 1 tbsp of cooking oil to a large cold pot and place the chicken skin inside. Heat on low/medium-low, letting the fat render slowly until the skin is crispy on both sides and golden brown.
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Remove Skin: Once crispy, carefully remove the chicken skin and place it on a piece of kitchen paper to absorb any excess oil, allowing for an added crunchy texture when garnishing your soup.
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Sauté Chicken: In the same pot, add the chicken pieces and increase the heat to medium. Stir fry until they are sealed all over, locking in the juices and ensuring tenderness.
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Add Aromatics: Once sealed, add the ½ onion, 1 clove garlic, ½ tbsp ginger root, and sprinkle with ¼ tsp salt. Fry until the onion becomes slightly softened and fragrant, creating a savory base for your soup.
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Incorporate Vegetables: Add the burdock root (gobo), carrot, and daikon radish. Stir fry for 2-3 minutes to slightly soften the vegetables while maintaining their vibrant colors and textures.
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Combine Remaining Ingredients: Add the enoki mushrooms, Japanese leek, 1 liter of dashi stock, and 1 tbsp of sake. Mix well and bring to almost boiling, then lower the heat to simmer and cover with a lid.
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Simmer: Let it simmer until the root vegetables are softened to your liking. This usually takes around 10-15 minutes, allowing all flavors to meld beautifully.
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Slice Chicken Skin: While the soup simmers, cut the previously cooked chicken skin into thin strips, so you can sprinkle it on top later for that added crunch and flavor.
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Finish Soup: Turn off the heat and add 1 tsp of Japanese soy sauce. Place 4 tbsp of yellow miso paste on a mesh spoon or ladle, dip it into the broth, and whisk it in until it’s loose enough to incorporate smoothly.
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Serve: Pour the soup into serving bowls and top with finely chopped green onions and the crispy chicken skin from earlier for an inviting presentation.
Optional: Sprinkle some extra green onions on top for an added layer of freshness!
Exact quantities are listed in the recipe card below.
Storage Tips for Chicken Miso Soup
Fridge: Store leftover Chicken Miso Soup in an airtight container and refrigerate for up to 3 days. Make sure to let it cool completely before sealing.
Freezer: For longer storage, freeze the soup in a freezer-safe container for up to 3 months. To preserve flavor, consider omitting the green onions before freezing, adding them fresh upon reheating.
Reheating: Reheat the soup gently on the stove over low heat, stirring occasionally until it’s warmed throughout. You can also use a microwave, heating in short intervals to avoid overheating.
Serving Freshness: For optimal taste, it’s best to enjoy the soup fresh. However, follow the storage guidelines to keep it delicious for days to come!
Expert Tips for Chicken Miso Soup
- Perfect Chicken Skin: Ensure the chicken skin is cooked slowly over low heat to render all the fat, achieving that desired crispy texture without burning.
- Dashi Matters: Use high-quality dashi stock for rich umami flavor; homemade is best, but a good store-bought option works too.
- Vegetable Timing: Add root vegetables first to give them proper cooking time; softer veggies like mushrooms can be added later to retain their texture.
- Miso Technique: Always whisk the miso paste in a separate spoonful of broth before adding it to prevent lumps and ensure a smooth soup.
- Presentation Counts: Top your soup with crispy chicken skin and green onions right before serving for an eye-catching and delicious finish that’s full of texture.
What to Serve with Chicken Miso Soup (Torijiru)?
Imagine wrapping your hands around a warm bowl of soup, paired perfectly with delightful sides that elevate the experience.
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Fluffy Rice: A steaming bowl of jasmine or short-grain rice soaks up the flavorful broth, creating a comforting contrast to the soup’s heartiness.
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Japanese Pickles: These tangy, crunchy accompaniments brighten the meal and cut through the richness, adding an essential burst of flavor.
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Seaweed Salad: Light and refreshing, this cool salad brings a delightful texture and umami notes that complement the miso beautifully.
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Grilled Vegetable Skewers: Skewers of zucchini, bell peppers, and mushrooms, grilled to a smoky perfection, add depth and a wholesome element to your meal.
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Sake or Green Tea: A warm glass of sake enhances the soup’s flavor, while green tea offers a soothing balance that refreshes after every sip.
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Mochi Dessert: End on a sweet note with chewy mochi filled with red bean paste or matcha. The delightful chewiness contrasts beautifully with the soup’s warmth.
Choose any of these pairings and embark on a culinary journey that transforms your Chicken Miso Soup into an unforgettable meal.
Make Ahead Options
These Chicken Miso Soup (Torijiru) ingredients are perfect for busy home cooks looking to save time without sacrificing flavor! You can chop the vegetables and measure out the aromatics up to 24 hours in advance and store them in an airtight container in the refrigerator to maintain their freshness. Additionally, you can prepare the broth with the chicken and miso up to 3 days ahead of time, just be sure to refrigerate it to keep it flavorful. When you’re ready to enjoy, simply heat the soup mixture, stir in the cooked chicken skin and miso, and serve with green onions for a cozy, comforting meal that’s just as delicious as if you made it fresh!
Chicken Miso Soup (Torijiru) Variations
Feel free to get creative with this comforting recipe, making it your own with these exciting twists!
- Tofu Twist: Substitute chicken with firm tofu cubes for a delightful vegetarian option that’s just as hearty.
- Spicy Kick: Add sliced fresh chilies or a dash of chili oil for those who love a little heat in their soup.
- Vegetable Medley: Toss in additional vegetables like spinach or bok choy during the final simmer for vibrant colors and added nutrition.
- Noodle Night: For a heartier meal, incorporate udon or soba noodles; they soak up the flavors and make the soup filling.
- Creamy Touch: Stir in a splash of coconut milk at the end for a creamy texture and a hint of sweetness that pairs wonderfully with miso.
- Herb Infusion: Garnish with fresh herbs like cilantro or basil to add an aromatic twist that brightens the soup.
- Umami Boost: Boost flavor with a splash of shoyu or tamari if you want a deeper savory taste—perfect for seasoned miso lovers.
- Savory Mushroom: Substitute the enoki mushrooms with shiitake or oyster mushrooms for a meaty texture that enhances the umami profile.
Explore these variations to find your favorite combination, and enjoy the journey of flavors!
Chicken Miso Soup (Torijiru) Recipe FAQs
How do I select the best chicken for this soup?
Absolutely! For the tenderest and most flavorful result, choose organic, free-range boneless chicken thighs with skin on. Look for meat that is a pinkish color with no dark spots and a fresh smell. Skin-on adds richness to the broth and enhances the soup’s texture.
What’s the best way to store leftover Chicken Miso Soup?
Very good question! Store your Chicken Miso Soup in an airtight container in the fridge, where it will stay fresh for up to 3 days. Allow the soup to cool completely before sealing to prevent condensation from making it watery.
Can I freeze Chicken Miso Soup?
Absolutely! To freeze, pour the cooled soup into a freezer-safe container, leaving some space at the top for expansion. It can be stored for up to 3 months. For the best taste, consider freezing it without the green onions, which can be added fresh when reheating.
What if my soup is too salty?
If you find your Chicken Miso Soup too salty, there’s an easy fix! Simply add a few cups of unsalted dashi or water to dilute the saltiness. Let it simmer for a few minutes to blend the flavors. Taste and adjust as needed, keeping in mind that it’s always easier to add than to reduce!
Are there any dietary considerations for this recipe?
Great question! While this Chicken Miso Soup is generally healthy, it’s good to note that it contains soy from the miso and soy sauce, which some people may wish to avoid due to allergies or intolerance. For a gluten-free alternative, look for tamari instead of soy sauce and check the miso paste for gluten-free certification.
How can I tell if my vegetables are fresh enough to use?
To ensure freshness, choose vegetables that are firm and free of bruising. For instance, burdock root should be smooth without dark spots, carrots should be bright orange and crisp, and daikon should feel heavy for its size. Fresh vegetables will enhance the overall flavor and texture of your Chicken Miso Soup.
Savor Homemade Chicken Miso Soup (Torijiru) in 35 Minutes
Ingredients
Equipment
Method
- Cut the vegetables and aromatics according to the notes on the ingredient list.
- Peel the skin off 300 g of boneless chicken thigh and cut the meat into bite-sized pieces.
- Add 1 tbsp of cooking oil to a large cold pot and place the chicken skin inside. Heat on low/medium-low to render fat until crispy.
- Carefully remove the chicken skin and place it on kitchen paper.
- In the same pot, add the chicken pieces and stir fry until sealed all over.
- Add the ½ onion, 1 clove garlic, ½ tbsp ginger root, and ¼ tsp salt. Fry until the onion becomes slightly softened.
- Add the burdock root (gobo), carrot, and daikon radish. Stir fry for 2-3 minutes.
- Add the enoki mushrooms, Japanese leek, 1 liter of dashi stock, and 1 tbsp of sake. Mix well and bring to almost boiling.
- Let it simmer until the root vegetables are softened to your liking, about 10-15 minutes.
- While the soup simmers, cut the previously cooked chicken skin into thin strips.
- Turn off the heat and add 1 tsp of Japanese soy sauce. Whisk in 4 tbsp of yellow miso paste.
- Pour the soup into serving bowls and top with finely chopped green onions and the crispy chicken skin.