A recent purchase of a bundle of kale and a sparse pantry led to some net surfing where I ran across a recipe for this hearty version of miso soup.
It’s similar to a corn chowder, which can be kept vegetarian with tofu as the protein instead of the chicken the recipe called for. I included both as I had some diced tofu in my freezer, as well as what turned out to be 6 oz of diced chicken breast. The recipe called for cabbage as the vegetable. Funnily enough, kale is considered a member of the cabbage family. (I did NOT know that.)
Hokkaido-style Corn, Chicken, Milk and Miso Soup – serves 5
4 cups of water and 1 vegetable stock cube (or 2 tsp dashi powder)
1 cup milk (or soy milk)
1 cup white cabbage, finely shredded (or kale)
1 green onion, white only, finely sliced
1 cup of fresh, canned or frozen corn
1 tbsp butter, vegetable or sesame oil
6 oz (~ 200g) chicken breast or leftover cold chicken, cut into pieces (or firm tofu, TVP or quorn)
1 tbsp dried seaweed, soaked in 1/4 cup warm water, drained and julienned
~1/2 cup of white miso** (adjust for taste)
salt and pepper (white or black) to taste
green onion tops, sliced thinly, for garnish
** All I had was red miso paste so that’s what I used
Heat up the water in a pot and dissolve the vegetable stock cube or the dashi powder in it.
Prepare the veggies while the water comes to a boil.
Saute the cabbage and onion in a large saute pan with the butter or oil until it’s just turning limp. Add the chicken cubes if added raw and brown briefly. Add the corn and briefly saute at the same time.
Add the soup stock to the saute pan and simmer until the chicken is just tender.
Place the miso paste in a small bowl and add about 1/2 a cup of hot stock. Mash up the miso as much as possible. Add an additional 1/2 cup of stock and stir until the miso paste is dissolved.
Add the milk to the saute pan, and bring up to a simmer. (Add the cut up chicken if using leftover chicken and heat through.)
Add the dissolved miso and drained seaweed to the soup. Taste and adjust seasonings.
Garnish with green onion tops and serve.