Lately, it seems like my house is a petri dish with one nasty bug after another making us all feel totally ick. Add to the the cold and dreary winter weather and all that sounds appetizing is tea or a warming bowl of soup. This miso stew is perfect for feeding a cold or simply for warming you on a chilly day. It contains antioxidant rich vegetables, mineral dense seaweed and probiotics! Be careful not to overheat the miso though, you will kill off all the healthy bacteria that help re-populate your gut flora and boost your immune system!
- Chicken and Miso Stew
- 4 1/2 cups filtered water
- 1 (1-inch) piece kombu (seeweed)
- 1/2 medium onion, cut into 3/4-inch pieces
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon sesame oil
- 2 garlic cloves, thinly sliced
- 1 tablespoon fresh ginger, grated
- 1 stalk of celery, sliced
- 1/2 carrot, halved lengthwise, then thinly sliced
- 10 fresh shiitake mushrooms, stems discarded and caps thinly sliced
- 8 ounces of poached chicken, shredded
- 1 cup very thinly sliced bok choy or Napa cabbage
- 2 to 3 tablespoons white miso*** (also called shiro miso; not sweet, preferably white rice and soy miso)
- 1 teaspoon tamari
- 1 scallion, thinly sliced
- Cook onion in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring frequently, until it begins to brown, about 5 minutes, then add garlic and ginger and cook, stirring, 30 seconds.
- Add the water, kombu, the vegetables through the mushrooms and the shredded chicken and simmer, covered, until carrot is just tender, about 5-8 minutes. Remove the kombu. Remove from the heat. Add the bok choy and tamari.
- Put miso in a small bowl and add 1/4 cup stew liquid, whisking until miso is incorporated, then stir mixture into stew.
- Garnish with scallions and serve.
Katie Cavuto MS RD
*adapted from a recipe on epicurious.com