Chicken and Vegetable Miso Soup

Name: Chicken and Vegetable Miso Soup (Satsuma-jiru)
Cuisine: Japanese
Ingredients: 2 large chicken thighs, with bone and skin; 2 ounces gobo (burdock; about 3 inches from the top of the root) or additional carrot; 2 ounces gobo (burdock; about 3 inches from the top of the root) or additional carrot; 3½ ounces (1 medium) satoimo (taro root), preferably, or 2 small potatoes, peeled One ½-inch piece ginger, peeled and sliced 1 tablespoon sake (rice wine); 3½ ounces (1 medium) satoimo (taro root), preferably, or 2 small potatoes, peeled One ½-inch piece ginger, peeled and sliced 1 tablespoon sake (rice wine); 3½ ounces (1 medium) satoimo (taro root), preferably, or 2 small potatoes, peeled One ½-inch piece ginger, peeled and sliced 1 tablespoon sake (rice wine); 3½ ounces (1 medium) satoimo (taro root), preferably, or 2 small potatoes, peeled One ½-inch piece ginger, peeled and sliced 1 tablespoon sake (rice wine); 3½ ounces (1 medium) satoimo (taro root), preferably, or 2 small potatoes, peeled One ½-inch piece ginger, peeled and sliced 1 tablespoon sake (rice wine); 3½ ounces daikon, quartered lengthwise, then cut crosswise ¼ inch thick; 1 small carrot, halved lengthwise, then cut crosswise ¼ inch thick; 1 small carrot, halved lengthwise, then cut crosswise ¼ inch thick; 1 naganegi long onion, white part only, or 3 scallions, cut crosswise into 1-inch lengths; 1 naganegi long onion, white part only, or 3 scallions, cut crosswise into 1-inch lengths; 1 naganegi long onion, white part only, or 3 scallions, cut crosswise into 1-inch lengths; 3 tablespoons akamiso (brown miso); 3 tablespoons akamiso (brown miso); 1 tablespoon peeled and julienned ginger; 1 tablespoon peeled and julienned ginger

Satsuma-jiru

Preparation info

4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

From Satsuma, in Kagoshima Prefecture on the southern island of Kyushu, Satsuma-jiru is a rich, full-meal miso soup that is exceptionally good in cold weather. I buy a whole chicken and hack it with a cleaver into bite-sized pieces, bone included. Chicken soup tastes better when the chicken is cooked on the bone.

Ingredients

2 large chicken thighs, with bone and skin
2 ounces gobo (burdock; about 3 inc

Asia
Japan
Soup

Method

Hack the chicken thighs into 1½-inch pieces, with bone attached. You may remove the skin, if you prefer.

Scrape off the skin of the burdock, and cut the burdock diagonally into ¼-inch slices. In a small bowl, combine 1