It’s been a while now that I’ve cooked our Friday night dinners. I used to tell people that I can’t cook as I never needed to cook back home. I’ve always felt that I did not need to worry about domesticated stuff as my focus has always been my career growth. Plus why worry about domesticated stuff when things gets done easily back home? Living abroad has definitely changed my perspective and to be honest, if you don’t do it like cook for instance, then you won’t get to eat it! There is no mummy or 24/7 eateries that you can go for to have what you are craving for.
I’ve always thought cooking was hard. Too much work! Prepping and then cooking! Let’s not even get to the wash up part!! Today I am a different person. I’ve learned to be more domesticated (and I still hate the thought of being domesticated). I find myself reading recipes these days. I have fallen in love with experimenting new dishes. My cooking skills has improved but my plating skills has improved tremendously. My plating skills in the past used to be a disaster but today it is picture worthy (at least to my standards).
So for dinner yesterday, I experimented with miso paste! I love miso and it’s really healthy too. I decided to make some ginger miso chicken soup with broccoli, served with sesame oil ginger chicken and broccoli. My broth was packed with flavours with an umami result!
Here is my recipe for this dish.
For the ginger miso broth
2 tsp sesame oil
1/2 cup yellow onion
2 tbs minced garlic
2 tbs minced fresh ginger
1 tbs low sodium soy sauce
2 tbs miso paste
4 cups chicken broth
Salt and freshly grounded pepper as needed
1 broccoli
1 scallion
1 tbs sesame seed
For the chicken
2 pieces chicken thigh
2 tbs minced garlic
2 tbs minced fresh ginger
1 tbs sesame oil
1 tbs low sodium soy sauce
Directions
Miso ginger broth
1. Heat the oil in a large pot over medium fire. Add in onions, garlic and ginger. Cook till it softens.
2. Add in soy sauce and stir to combine for 1 minute.
3. Add the stock, cover and let it simmer for 15 minutes.
4. Remove half cup of the broth and in a separate bowl whisk in miso paste. Make sure to whisk till until miso dissolves.
5. Pour the miso broth into the pot and let it simmer for another 1-2 minutes. Make sure it does not boil.
6. In two separate pots, blanch the broccoli and noodles.
Sesame Oil Ginger Chicken
1. Marinate the chicken with soy sauce, sesame oil ginger and garlic for 2-3 hours.
2. Pan fry chicken.
Serve
1. Place noodles in a bowl.
2. Add in the ginger miso broth.
3. Arrange chicken and broccoli.
4. Sprinkle scallion and sesame seeds.
I hope you’ll enjoy this recipe as much as we did! It was a delectable and super comforting.