How to make a Japanese miso potato and chicken broth
Take inspiration from Tokyo street food for a classic miso lunch that is fresh, light and zinging with lemon and ginger
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Japanese miso potato and chicken broth
Prep: 10 minutes
Cook in: 40 minutes
Serves 2
300g fluffy potatoes (such as maris piper), finely diced (½ cm pieces)
1 litre water
1 lemon, peel removed with peeler and finely sliced, juice reserved for serving
3cm ginger, sliced into matchsticks
1 spring onion, finely sliced
¼ tsp salt
¼ tsp white pepper
1 tbsp Japanese rice vinegar
2 tbsp miso
1 tsp honey
2 chicken breasts
Lemon juice, to serve
Place the chicken and water in a saucepan and slowly bring to the boil. Skim the top layer off the surface. Add all the remaining ingredients except for the potatoes. Bring back to the boil and reduce to a simmer until the chicken is poached – approximately 40 minutes.
Finely dice the potato and add to the broth after 20 minutes of cooking. After 40 mins remove the chicken and shred it. Stir in half of the lemon juice, then check the seasoning and add more if necessary. Divide the soup between two bowls and top with the shredded chicken.
TIP To up the vegetable content of this dish, add finely shredded cabbage 5 minutes before the end of cooking.
Recipe from Lovepotatoes.co.uk
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