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Japanese Torijiru | Warming Chicken Miso Soup with Root Vegetables
(0)
25 min
Quick
Knuspr-Küche
Traditionelle japanische Torijiru: Zartes Hähnchenbrustfilet, knackiger weißer Rettich, Karotten, Kartoffeln und aromatische Shiitake-Pilze in herzhafter Miso-Brühe mit feinem Sesamöl. Ein wärmender Seelenwärmer für den Herbst in nur 25 Minuten.
Ingredients
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into thin, bite-sized pieces. Peel the daikon radish and carrots and slice into thin half-moons. Peel the potatoes and cut into approx. 1.5 cm cubes. Clean the shiitake mushrooms and slice thinly. Finely grate the ginger and slice the spring onions into thin rings.
Instructions
Heat the toasted sesame oil in a large soup pot over medium heat. Add the chicken along with the freshly grated ginger and sauté for 2-3 minutes until lightly browned all over.
Add the daikon radish, carrots, potatoes, and shiitake mushrooms and sauté for another 2 minutes while stirring, so the vegetables absorb the roasted flavours.
Chef's tip
Miso secret: Miso paste should never boil, as rapid boiling destroys its delicate umami nuances. Therefore, always stir it in gently at the very end with the heat turned off.
Seasoning tip: For a traditional slightly spicy kick, simply sprinkle with a pinch of Shichimi Togarashi (Japanese seven-spice blend) or drizzle a few drops of chilli oil over the top before serving.
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