Today’s miso soup is made with chicken and Renkon lotus root. By slicing Renkon very thinly, the cooking time for the recipe is shortened significantly. This miso soup is perfect for a busy night!
We used Katsuobushi Dashi to make fish broth here, but you can use any types of Dashi, even convenient instant Dashi. Please check Back to Basics: How to Make Dashi to learn more about different types of Dashi.
Miso Soup with Chicken and Lotus Root
Servings: 4 servings
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Ingredients
- 4 cups Dashi
- 1 small lotus root
- 6 oz chicken thigh
- 4-5 Tbsp Miso paste
- 2 green onions finely sliced
Instructions
- Make Dashi broth according to Dashi recipe. Or you can use an instant Dashi.
- Peel lotus root and slice thinly. Soak in water for a few minutes.
- Cut chicken into bite-size pieces.
- Put chicken and lotus root in Dashi soup, and cook covered for 2 minutes.
- Dissolve Miso Paste in the soup, and add green onions. Serve immediately.
Video
