Creamy Miso Chicken Stew
Creamy Miso Chicken Stew is a delightful fusion dish that brings together the rich umami flavours of shiro miso paste with the comforting elements of a classic chicken stew.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram chicken cut into bite-sized pieces
- 100 gram shiro miso paste
- 1 cup cherry tomatoes
- 1 cup firm tofu cubed
- 1 teaspoon garlic crushed
- 1 teaspoon ginger crushed
- 1 cup chicken stock
- 1/2 cup spring onion
- 2 spigs parsley
- 1/2 cup cream
- white pepper to taste
- 2 tablespoons vegetable oil for frying
Instructions
- 1
Prepair the Ingredients
- 2
Cut the chicken meat into bite-sized pieces. Cube the tofu and chop the spring onions.Halv e the cherry tomatoes. Finely chop the parsley.
- 3
Sauté the Aromatics:
- 4
Heat the oil in a large pot over medium heat. Add the crushed garlic and ginger, sauté until fragrant (about 1 minute).
- 5
Cook the Chicken
- 6
Add the chicken pieces to the pot and cook until they are browned on all sides (about 5-7 minutes).
- 7
Add the Veg
- 8
Add the chopped spring onions and cherry tomatoes to the pot. Cook for another 3-4 minutes until the tomatoes start to soften.
- 9
Add the miso, tofu and stock
- 10
Add the shiro miso paste to the pot and stir well to coat the chicken and vegetables. Pour in the chicken stock, stir, and bring to a simmer.
- 11
Add the cubed tofu and let the stew simmer for 15-20 minutes, allowing the flavours to meld together.
- 12
Finish
- 13
Stir in the cream and simmer for an additional 5 minutes. Season with white pepper to taste. Ladle the stew into bowls and garnish with chopped parsley. Serve with steamed rice