Miso Soup
Summary Not available
- 2 breasts
- 1 ginger
- 1 sesame oil
- 4 Teriyaki sauce
- 4 scallions
- 2 Sesame seeds
- salt
- peppers
- 2 Chicken broth
- 1 Miso paste
- 2 soy sauce
Rinse the chicken, pat dry and place in a bowl
Peel the ginger root and finely grate half
Combine with the sesame oil and teriyaki sauce, then pour over the chicken and let marinate in the refrigerator for 20 minutes
Meanwhile, cut the remaining ginger into thin sticks
Rinse the scallions, pat dry and cut diagonally into thin slices
Toast the sesame seeds in a dry pan until golden brown, tossing frequently
Remove from heat
Remove chicken from the marinade, blot dry and season with salt and pepper
Cook on a hot grill pan until browned in spots, 6-8 minutes on each side
Wrap the chicken in aluminum foil and let rest 5 minutes
Bring the stock to a boil in a pot, then add miso and stir to dissolve
Cut the chicken into slices and divide among soup bowls
Scatter the sliced ginger and scallions over chicken
Pour in the miso broth, season with soy sauce, sprinkle with sesame seeds and serve immediately
No extra notes