Asian Chicken and Rice Soup
Laced with aromatics and a bold miso and yuzu flavor this Asian inspired chicken and rice soup will warm you to the core.
Servings 3 people
Ingredients
- 5 cups chicken broth
- 1 inch chunk of ginger sliced
- 3 scallions greens and whites sliced
- 5 garlic cloves minced
- 2 tbsp miso
- 1/2 jalapeño minced
- 1 tsp yuzu kosho or 2 tsp for extra heat
- 1 small bunch of cilantro bottom stems cut and discarded, finely chopped
- cooked white rice recommended 1 1/2 cups cooked
- 1 1/2 - 2 cups shredded chicken
Instructions
- If you don't have leftover rice, start by making white rice for the soup. I recommend 1 cup of dried white rice for this soup, but adjust if needed.
- In a soup pot over medium heat, add the chicken broth, garlic, sliced scallions, jalapeño, ginger slices, soy sauce, cilantro, yuzu kosho, and miso.
- Bring to a simmer and simmer on low for 7 minutes. Add the shredded chicken and simmer for another 3 minutes.
- To serve add the cooked rice to a bowl and ladle desired amount of soup over.