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Miso Chicken with leeks, broccoli and noodles

I adapted this recipe from one I had saved in the New York Time’s Wednesday food section.  My version is more hearty with the addition of ramen and broccoli, and a base of chicken broth.  The dish is satisfying and filling enough to be served for family dinner or could be a first course for a dinner party, provided you serve small portions.

Miso Chicken with leeks, broccoli and noodles

I adapted this recipe from one I had saved in the New York Time’s Wednesday food section.  My version is more hearty with the addition of ramen and broccoli, and a base of chicken broth.  The dish is satisfying and filling enough to be served for family dinner or could be a first course for a dinner party, provided you serve small portions.

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Ingredients

Recipe serves: 6
8 chicken thighs, skinless and boneless
salt and pepper, to season
2 large garlic cloves, smashed, skin on
1/2 teaspoon finely chopped garlic
1 piece (about 2 inches/5 cm) ginger, peeled and thinly sliced
1 teaspoon grated ginger
6 cups chicken broth
miso chicken
4 tablespoons red or yellow miso
1/2 teaspoon red chili flakes
2 tablespoons rice wine vinegar
2 tablespoon sugar
for final broth
2 cups leeks, white and tender green parts, sliced thinly
1 1/2 cups broccoli florets
to finish
8.4 ounces (240 grams) dried ramen noodles
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Miso Chicken with leeks, broccoli and noodles
  • time
    1 hour 15 min
  • serves
    6
  • skill level
    Easy

Ingredients

  • miso chicken

  • for final broth

  • to finish

Directions

1
Done

Season chicken thighs on both sides with salt and pepper.

2
Done

Making the broth

In a large pot, place chicken thighs with the garlic cloves, sliced ginger, onion and chicken broth. Bring to a boil and simmer for 30 minutes.

3
Done

Remove chicken thighs and place in a baking pan.

4
Done

Strain the broth and discard the stained ingredients and place broth back into large pot.

5
Done

Chicken with miso

Preheat oven to 375F (190C).

6
Done

In a small bowl combine the miso, red pepper flakes, ginger, vinegar and sugar. Mix well together and then coat mixture over chicken on both sides. Return chicken to baking pan.

7
Done

Bake chicken until browned and glazed, about 20 minutes.

8
Done

Add the leeks and broccoli to the broth and cook on medium heat for 6-7 minutes until both vegetables are tender.

9
Done

Remove chicken from oven and slice in 1/4 inch (6mm) pieces. Distribute evenly in 6 soup bowls.

10
Done

Add ramen to the broth and vegetables, cook for 3 minutes.

11
Done

Pour soup and noodles over chicken and serve immediately.