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Collagen Miso Soup
Bones of chicken wings add a rich dashi to this miso soup.
Ingredients (4 servings)
| Chicken wings | 8 |
|---|---|
| Chicken skin | 40 g |
| Naga-negi (Japanese leek) | 1/4 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)
Directions
- Slice the chicken skin. Cut 3 cm off the naga-negi and cut lengthwise into pieces. Slice the remaining naga-negi diagonally.
- Bring the dashi stock to a boil, add the chicken wings, chicken skin and 3-cm naga-negi and simmer.
- After the ingredients are cooked, lower the heat and dissolve the miso. Serve the miso soup in bowls with the diagonally sliced naga-negi on top.
★ A Note
Chicken with bones gives a much richer dashi than boneless chicken.
