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Miso Soup with Chicken Broth

Miso Soup with Chicken Broth

This is a miso soup using the chicken broth from "Moist Boiled Chicken" (Recipe ID: 580163). Try this when you want to warm up at night.

Ingredients: 3 servings

Chicken broth from "Moist ☆ Boiled Chicken" (Recipe ID: 580163)
600 ml
Tofu (silken or firm)
1/2 block
Bean sprouts
1 bag
Dried wakame seaweed
about 5 g
Cooking sake or Shaoxing wine
1 tablespoon
◎Miso
1 1/2 tablespoons
◎Ground white sesame seeds
1 tablespoon
Grated ginger
1 teaspoon plus
Pepper
a small amount
Ra-yu
a small amount

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.

Story Behind this Recipe

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.