Speedy Miso Chicken and Gyoza Soup

• •1 lb (450g), cut into bite-sized pieces Boneless, skinless chicken thighs
• •12 pieces Frozen gyoza (chicken or pork)
• •6 cups (1.4 liters) Low-sodium chicken broth
• •1 cup (240ml) Water
• •5 tablespoons White miso paste (shiro miso)
• •2 cloves, minced Garlic
• •1 inch piece, grated or finely minced Fresh ginger
• •8 oz (225g), sliced Cremini mushrooms
• •5 oz (140g), or 2 heads baby bok choy, chopped Baby spinach
• •4 stalks, divided (white and light green parts for cooking, green parts for garnish) Green onions
• •1.5 tablespoons, or to taste Soy sauce
• •1 tablespoon (optional) Mirin
• •1 teaspoon, plus extra for finishing Sesame oil
• •1 tablespoon Neutral oil (e.g., vegetable, canola)
• •1 tablespoon, for garnish (optional) Toasted sesame seeds
• •1 teaspoon, for serving (optional) Chili oil

Instructions

1. 1

   Heat 1 tablespoon of neutral oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.

2. 2

   Add the white and light green parts of the chopped green onions, minced garlic, and grated ginger to the pot. Sauté for 1-2 minutes until fragrant.

3. 3

   Pour in the chicken broth and water. Bring the liquid to a gentle simmer.

4. 4

   Add the sliced mushrooms to the pot. Cook for 3-4 minutes until they begin to soften.

5. 5

   Return the cooked chicken to the pot. Add the frozen gyoza. Continue to simmer for 5-7 minutes, or until the gyoza are cooked through and float to the surface.

6. 6

   While the gyoza cook, in a small bowl, whisk the miso paste with a ladleful of the hot broth from the pot until it forms a smooth paste with no clumps.

7. 7

   Reduce the heat to low. Stir the dissolved miso mixture into the soup. Add the soy sauce and mirin (if using). Taste and adjust seasoning as needed. It is important not to boil the soup after adding the miso, as high heat can diminish its delicate flavor and beneficial probiotics.

8. 8

   Stir in the baby spinach (or chopped bok choy) and cook for 1-2 minutes until wilted.

9. 9

   Remove the pot from the heat. Stir in 1 teaspoon of sesame oil.

10. 10

    Ladle the Speedy Miso Chicken and Gyoza Soup into individual bowls. Garnish with the green parts of the chopped green onions, toasted sesame seeds, and a drizzle of chili oil if desired. Serve immediately.

Chef's Tips

• 💡**Dissolving Miso Properly:** Always dissolve miso paste in a small amount of hot broth before adding it to the main pot to prevent clumps and ensure even distribution. Add miso at the very end of cooking and avoid boiling the soup after it's added.
• 💡**Vegetable Versatility:** Feel free to customize this soup with other quick-cooking vegetables like shredded carrots, snow peas, or corn kernels. Add them along with the mushrooms.
• 💡**Make it Spicier:** For an extra kick, add a pinch of red pepper flakes along with the garlic and ginger, or serve with extra sriracha or a dollop of gochujang.
• 💡**Noodle Boost:** To make the soup even more substantial, add pre-cooked ramen noodles or udon noodles directly into individual serving bowls before ladling in the hot soup.