Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
StovePot
2
Turn down and simmer gently 2.5–3 hours.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Strain the stock.
Colander
For the Soup
4
Heat the water in a pot to a gentle simmer, without a hard boil.
StovePot
5
Add the ginger and cook 3 minutes.
Stove
6
Add the tofu cubes and heat another 1 minute.
Stove
7
Remove the pot from the heat. Dissolve the miso in a small bowl with a little of the water, hot, and pour gently into the pot; from here on the soup doesn't go back on the heat.
Bowl
💡Boiling after the miso goes in hurts its aroma: dissolve it separately and add it at the end, off the heat.
8
Season with salt and black pepper.
9
Divide among bowls, scatter the green onion on top and drizzle with the sesame oil. Serve immediately.
Ladle
197calories
18 gprotein
4 gcarbs
12 gfat
● protein 36%● carbs 9%● fat 55%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Chicken stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Chicken stock →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Bowl· Also works: Pot (None)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
By the steps, as the recipe is built now: another version or addition can change the list.
