Miso Soup with Chicken Broth

Name: Miso Soup with Chicken Broth
Yield: 3 servings
Cuisine: American
Ingredients: 600 ml Chicken broth from "Moist ☆ Boiled Chicken"; 1/2 block Tofu (silken or firm); 1 bag Bean sprouts; 5 grams Dried wakame seaweed; 1 tbsp Cooking sake or Shaoxing wine; 1 1/2 tbsp ◎Miso; 1 tbsp ◎Ground white sesame seeds; 1 tsp plus Grated ginger; 1 dash Pepper; 1 dash Ra-yu

cookpad.japan @cookpad_jp

The chicken broth from "Moist Boiled chicken" was very tasty. I wanted to eat a seasonal soup made with the broth, so I came up with this recipe.

If you use a whole pack of bean sprouts, your soup will be full of them, so please adjust the amount to your liking.
Since the broth is delicious, you don't need to add that much salt. Add in your favourite vegetables! Recipe by Satoyoko

The chicken broth from "Moist Boiled chicken" was very tasty. I wanted to eat a seasonal soup made with the broth, so I came up with this recipe.

cookpad.japan @cookpad_jp

The chicken broth from "Moist Boiled chicken" was very tasty. I wanted to eat a seasonal soup made with the broth, so I came up with this recipe.

Saved

Ingredients

3 servings

600 mlChicken broth from "Moist ☆ Boiled Chicken"
1/2 blockTofu (silken or firm)
1 bagBean sprouts
5 gramsDried wakame seaweed
1 tbspCooking sake or Shaoxing wine
1 1/2 tbsp◎Miso
1 tbsp◎Ground white sesame seeds
1 tspplus Grated ginger
1 dashPepper
1 dashRa-yu

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Steps

1

Mix the chicken broth and cooking sake, and bring to a boil. Crumble the tofu into bite-sized pieces, and add to the pot. Add the bean sprouts and dried wakame seaweed, and bring to a boil. Skim off the scum, dissolve in the ◎ ingredients, and bring to a boil again.
2

Add the grated ginger in the end, mix, and done. Serve in a bowl. Sprinkle with pepper and drizzle with ra-yu spicy chili sesame oil, then enjoy.
3

If you have leftovers, add some rice to enjoy it as a kind of porridge.