Cooking with miso reminds me of my first time going over to my boss’s house in Japan. She invited her sister over to teach me how to cook with miso. Even though we couldn’t understand each other’s language, she taught me a lot, and by the end of the night we had made over 7 dishes, all with miso used in various ways. I was exhausted, but we had a great family party with kids and coworkers and too much food to handle. I appreciate everything that she taught me that day and I will remember to use the lessons going forward.
That being said, this recipe is not authentic by any means. I didn’t have soy sauce so I actually used salt, plus it uses chicken broth instead of dashi. Still, we thought it was pretty great and tastes more like the real deal from Japan than I’ve ever made before while in the US. 4-year-old tested and strongly approved. Hopefully this recipe will tide us over until we go back to Japan later this year!
This recipe has three large bowl servings.
Ingredients:
1 teaspoon oil (I used coconut oil because it’s what I have)
1 teaspoon chopped garlic
2.5 tablespoons white miso paste
1 tablespoon soy sauce
12 pieces about (1 cm in size) firm tofu
1/2 chicken breast cooked and shredded
6 cups low sodium chicken broth
3 blocks ramen noodles (not the instant kind)
1 tablespoon green onion
1 tablespoon fresh cilantro
Toppings like corn, veggies, more green onions, wakame seaweed or a soft boiled egg.
Instructions:
1) Heat oil in the pan over medium heat and add garlic. Cook for 30 seconds and add cooked chicken, tofu, soy sauce, and miso. Cook on medium heat for 5 minutes, stirring occasionally.
2) Add chicken broth, cilantro, and green onions. Bring to a boil. Add noodles and cook for as long as directed (my noodles said 7 minutes).
3) Dish into bowls and add toppings.
I like to be with my family 