Miso soup plus my way

Ingredients for 6 servings:

• 1.2 liters of dashi, according to my recipe in the database
• 2 heads of pak choi
• 1 carrot(s), peeled, cut into julienne strips, halved lengthwise
• 3 tbsp soy sauce, to taste
• 1 tbsp Mirin, to taste
• 1 bunch of spring onions, cut into rings
• 2 tbsp miso paste
• 100 g firm tofu, cut into 1 cm cubes
• 250 g chicken breast
• 150 g radish(s), e.g. B. Daikon
• 1 handful of wakame, dried
• 1 nori sheet, cut into fine 3 – 4 cm long strips

Instructions

Working time approx. 15 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 22 minutes

Miso soup with chicken.

Prepare all the ingredients. Cut the bok choy into thin strips, separating the white from the green parts and removing and discarding the stalk. Bring the dashi broth to a boil, stir in the soy sauce and mirin, and season to taste. Cut the chicken breast into 1 cm cubes. Then, first add the white parts of the bok choy, then the carrot sticks, and after 2 minutes, the green parts of the bok choy and the chicken breast cubes to the gently simmering broth, then cook for another 2 minutes. Stir in the miso paste. Immediately remove from the heat, add the spring onions and tofu, and mix everything well again. Keep the heat high, but do not let it boil. After 1-2 minutes, stir in the wakame and the sliced ​​nori sheet. Immediately pour hot into soup bowls, place the radish on top, and serve. The dashi broth brings out the full umami flavor, while all the other ingredients are extremely low in calories. For a completely meat-free meal, omit the chicken if desired.