Chicken Miso Soup Recipe (Torijiru)

Hey everyone I'm Yuto and today on Stachy I'm going to show you how to make delicious and nutritious chicken miso soup called Torichiru. Let's get started. So I've already greased my pot and I'm going to start by rendering a piece of chicken skin over low heat. This is an optional step but it adds amazing flavor to the soup and also leaves you with a crispy topping you can I flipped it halfway through but after about 10 minutes it should look something like this. So remove it from the pan and place it on a piece of kitchen paper to absorb the excess oil. Now we're gonna add about 300 grams of chicken thigh cut into bite-sized pieces and brown them in the rendered fat. Once they're browned on the outside add half a thin sliced onion, half a tablespoon of finely diced ginger, one finely diced garlic clove and a generous sprinkle of salt. Fry these together for a few minutes until fragrant and the onion is slightly softened. Next we're gonna add the root vegetables. I've been soaking one sliced burdock root in water to prevent discoloration. So drain that and add it in then add one sliced carrot and about one third of a daikon radish thinly sliced and cut into quarters. Mix those around and fry for a few minutes so they can absorb some of that chicken flavor. Okay that looks good so now I'm adding one liter of dashi stock. If you're interested in making your own dashi stock I also have a video for that on my channel. Next add some enoki mushrooms and sliced negi also known as Japanese leeks. Drizzle with a tablespoon of sake and then gently mix. I probably should have used a larger pot here but it just about fits. We're gonna mix just almost boiling then lower the heat cover with a lid and simmer until the root vegetables are softened to your liking. I don't like mine too soft so for me this takes about 15 minutes. While I'm waiting I'm just gonna cut the chicken skin into thin strips. This is gonna be the topping but also makes a great snack. Okay let's see how it's coming along. This looks good to me so I'm just gonna turn off the heat and add one teaspoon of soy sauce. Then finally we're gonna add the miso. I used about four tablespoons but depending on the brand or your preference you can use more or less. Miso paste doesn't dissolve well so you need to break it up before you incorporate it into the soup. That's where this mesh strainer comes in really handy. It makes sure there aren't any lumps of miso paste in the soup. If you don't have this or anything similar pour a few tablespoons of soup into a small bowl with the miso and whisk them together before pouring them back into the soup. Okay all the has dispersed into the broth so let's dish up. Use a ladle to scoop it up and pour it into serving bowls. Make sure you get a good amount of vegetables and chicken in each portion. Top it with some chopped green onion and crispy chicken skin. And there you have it delicious, comforting and nutritious tojiru with crispy chicken skin topping. I hope you enjoyed this video. If you wish to read the written recipe at your own pace or check out alternative ingredient ideas you can find them on my blog. The link is displayed on the screen now. Thanks so much for watching and I hope to see you in the next video. Take care.