Creamy Miso Chicken Stew is a delightful fusion dish that brings together the rich umami flavours of shiro miso paste with the comforting elements of a classic chicken stew.
This recipe is perfect for those looking to add a twist to their traditional chicken dishes, offering a harmonious blend of Japanese and Western culinary styles. The use of cherry tomatoes and spring onions provides a fresh and vibrant taste, while the cubed firm tofu adds a satisfying texture, making this dish both nourishing and indulgent. Whether you’re a fan of Japanese cuisine or simply in search of a new, hearty meal to enjoy, this stew promises to deliver a unique and mouth-watering experience.
In this recipe, the creamy base is created by combining chicken stock and a touch of cream, resulting in a velvety, rich broth that perfectly complements the tender chicken and vegetables. The addition of crushed garlic and ginger not only enhances the aromatic profile of the dish but also brings an extra layer of warmth and depth to the flavour. This stew is simple to prepare yet sophisticated enough to impress guests, making it a versatile option for any occasion. Garnished with fresh parsley, each bowl of Creamy Miso Chicken Stew is a comforting, flavour-packed delight that will quickly become a favourite in your recipe collection.
Ingredients
- 500 gram chicken (cut into bite-sized pieces)
- 100 gram shiro miso paste
- 1 cup cherry tomatoes
- 1 cup firm tofu (cubed)
- 1 teaspoon garlic (crushed)
- 1 teaspoon ginger (crushed)
- 1 cup chicken stock
- 1/2 cup spring onion
- 2 spigs parsley
- 1/2 cup cream
- white pepper (to taste)
- 2 tablespoons vegetable oil (for frying)
Instructions
Prepair the Ingredients
- Cut the chicken meat into bite-sized pieces. Cube the tofu and chop the spring onions.Halv e the cherry tomatoes. Finely chop the parsley.
Sauté the Aromatics:
- Heat the oil in a large pot over medium heat. Add the crushed garlic and ginger, sauté until fragrant (about 1 minute).
Cook the Chicken
- Add the chicken pieces to the pot and cook until they are browned on all sides (about 5-7 minutes).
Add the Veg
- Add the chopped spring onions and cherry tomatoes to the pot. Cook for another 3-4 minutes until the tomatoes start to soften.
Add the miso, tofu and stock
- Add the shiro miso paste to the pot and stir well to coat the chicken and vegetables. Pour in the chicken stock, stir, and bring to a simmer.
- Add the cubed tofu and let the stew simmer for 15-20 minutes, allowing the flavours to meld together.
Finish
- Stir in the cream and simmer for an additional 5 minutes. Season with white pepper to taste. Ladle the stew into bowls and garnish with chopped parsley. Serve with steamed rice
Nutritional Information
- Per serving
- Energy: 369.5 kcal / 1545 kJ
- Fat: 17.7 g
- Protein: 34.5 g
- Carbs: 12.75 g
