Chicken, Miso, and Mushroom Soup Recipe with Sadia Whole Chicken
Delight in a comforting bowl of Chicken, Miso, and Mushroom Soup made with Sadia Whole Chicken. This hearty and nutritious soup combines tender chicken, exotic mushrooms, and a rich miso broth, perfect for cozy nights. Easy to prepare, this recipe is packed with umami flavors and healthy ingredients, making it a satisfying meal for the whole family.
Chicken, Miso, and Mushroom Soup Recipe with Sadia Whole Chicken
Delight in a comforting bowl of Chicken, Miso, and Mushroom Soup made with Sadia Whole Chicken. This hearty and nutritious soup combines tender chicken, exotic mushrooms, and a rich miso broth, perfect for cozy nights. Easy to prepare, this recipe is packed with umami flavors and healthy ingredients, making it a satisfying meal for the whole family.
Cooking Time
70 Mins
Roasting
| Sadia Chicken Griller | 800g |
| Brown rice, cooked per packet instructions | 300g |
| Dried porcini mushrooms | 40g |
| Sesame oil | 1 tbsp |
| Red onions, cut into eighths | 100g |
| Ginger paste | 1 tsp |
| Red or barley miso paste | 2 tbsp |
| Chicken stock | 500ml |
| Water | 1 liter |
| Curly kale, shredded | 50g |
| Sheets nori seaweed, cut (save some for garnish) | 2 |
| Exotic mushrooms (e.g., Enoki, Shiitake, Chestnut), chopped | 300g |
| Spring onion, sliced (for garnish) | 1 |
| Salt and pepper, to taste |
Roast the Chicken:
Preheat the oven to 180°C (350°F).
Place the Sadia Whole Chicken on a baking tray, season with salt and pepper, and roast for 40 minutes.
Once cooked, allow it to rest, then remove the meat from the bones and shred. Discard the wings.
Rehydrate the Mushrooms:
Place the porcini mushrooms in a bowl and cover with boiling water. Let them rehydrate for about 10 minutes.
Prepare the Soup Base:
Heat sesame oil in a large pan over medium heat. Add the red onions and sauté until browned.
Reduce the heat and stir in ginger paste, miso paste, chicken stock, and the rehydrated porcini mushrooms (along with their soaking liquid).
Cover partially and simmer for 20 minutes.
Assemble the Soup:
Add the shredded chicken, curly kale, nori seaweed, and exotic mushrooms to the pot.
Season with salt and pepper. Let it simmer for an additional 5 minutes.
Serve:
Place a portion of cooked brown rice into each serving bowl.
Ladle the hot soup over the rice. Garnish with sliced spring onions and a sprinkle of nori.
203 Calories
92 Calories
91.6 Calories
