Chicken and Potatoes in Miso Stew

As I have recently mentioned, I start getting bored with Winter vegetables. On the other hand, as much as I enjoy cucumber kimchi or refreshing citrus drinks, they will never feed me or keep me warm as much as a hearty, thick, potato and carrot soup. A couple of days ago I had some leftover chicken stock and decided to make a quick soup with what I had in the fridge at the moment. I tasted it and felt something was missing. I opened the fridge, took a big tablespoon of miso and was thrilled to discover that this simple gesture gave my basic soup a sophisticated, fusion twist. As a big fan of miso, I have always found its complexity amazing, but I would have never suspected a tablespoon of this condiment can transform such a simple dish into something worth writing about.

For those who still haven’t used miso (ๅ‘ณๅ™Œ), this thick paste made by fermenting soybeans and/or barley or rice, is one of the most important ingredients of the Japanese cuisine. Miso has three main colour types: white (shiromiso), red (akamiso), black (kuromiso), and also mixed miso (awasemiso). In general, the lighter the colour, the more delicate the taste. There are myriads of different misos, depending on the brand, the ingredients, the regionโ€ฆ Miso is very healthy, packed with protein, vitamins and minerals. Miso soup is usually the first dish in which foreigners discover this Japanese staple, but it’s also used in simmered dishes, as a seasoning for grilled fish and meat, in sauces, pickles…

Here are some other miso use ideas:

Garlic Miso Chicken Breast

Aubergine with Ponzu, Miso and Sesame Sauce

Miso Soup with Tofu

-Miso Soup with Shrimp and Tofu

-Mackerel Simmered in Miso

TIP: Adding the miso just before serving (not boiling it) preserves its precious nutrients.

Preparation: 20 minutes

Ingredients (serves one):

200 ml chicken stock

1/2 chicken breast, sliced

1 small carrot, chopped

1 small potato, peeled and cubed

1 tablespoon miso (or more)

(soy sauce if the soup is not salty enough)

Put the stock, the carrot, the potato and the chicken into a small pan. Cook it for about 20 minutes until the potato cubes are cooked.

Put the pan aside and stir one tablespoon miso, making sure it is well dissolved.






44 Replies to “Chicken and Potatoes in Miso Stew”

    1. Thank you so much, Rosa. Happy Monday to you too! (It’s getting warmer! I hope our moods improve soon!)

    1. Thank you, Jeno. I totally agree: the grapefruit cocktail makes me happier than any soup in the world. Unfortunately, one has to feed oneself ๐Ÿ˜‰

  1. I too love miso. I use it quite often in my cooking instead of the chinese preserved soy beans. I find that it has a milder, more delicate flavor than the blast-your-brains-off chinese ones.
    This stew sounds super! Our neighborhood mom and pop japanese restaurant makes something similar to this as a side dish. I love it! Now I can have it at home! Thanks for this, Sissi ๐Ÿ™‚

    1. Thank you, Ping. I have never tried Chinese fermented soybeans, but someone told me they are very strong indeed and very salty. I now buy organic miso (my favourite is not the smooth but the grainy one) and it’s not extremely salty. The cheapest ones have always been extremely salty. Of course there are stronger miso versions (like the black miso). I am very happy there is something similar in a Japanese restaurant (I have never tasted anything like this before, so I thought it was my invention ๐Ÿ˜‰ )

  2. I am one of those who wasnt so lucky yet with finding miso in the stores. and I REALY badly want it. first of all because I heard lots about it, secondly because its japanize (they r awseome cooks) and thirdly because the amount of protein. my husband is always looking for foods with high protein amounts. I realy wish I had miso at home now…

    1. Thank you, Helene. I cross my fingers and hope you will manage to find miso because it’s extraordinary. It’s sold refrigerated, so I am not sure if you can buy it through internet from another country. Or maybe make it??? Some people in Japan still make it. It’s probably not a fast process, but if you have time and courage, I’m sure you will find a recipe on internet. Although I’m not sure if you don’t need a special fungus…

  3. Miso is not something I would have on hand but I do love how you pulled this together and I’m sure it must be great tasting with the additional of miso!

    1. Thank you, Barb. I also love such cooking “accidents” when just one ingredient is enough to create new flavours.

    1. Thank you, Shu Han. I have miso soup very often too (especially for breakfast!), but I think apart from the recipes I have listed I must play with it more often.

  4. This looks delicious. I agree, I too am getting bored with winter veggies but you sure did a great job in making this a heart healthy, high protein stew! I think I’m going to make a stew or a soup tonight! thanks!

  5. You can’t go wrong with miso! Just replace chicken with pork, and you will have wonderful tonjiru (pork soup). If you add some grated ginger, it will taste even better (especially on a cold winter’s day)!

    1. Thank you, Hiroyuki. I was just wondering what would Hiroyuki think about my playing with miso… Thank you for the pork and ginger idea (I also think ginger is the best pork’s friend!).

  6. I’m with you Sissi… I love miso… would you believe that I was first introduced to it 20 or so years ago at a women’s shelter I volunteered at – the chef wanted to use the most nutrient dense ingredients to help support the women’s health…it made such a strong impression on me, I went out that very day to start experimenting… I love the simplicity of your preparation and the wholesome ingredients you use in this delightful stew. Thank you also for the miso recipes you list – can’t wait to discover!

    1. Thank you so much, Kelly. 20 years ago? Wow! I suppose miso and Japanese cuisine were hardly known then (at least in Europe). This is I think the simplest dish with miso I have ever done. Wholesome is a perfect word for the ingredients; thank you for the English lesson ๐Ÿ™‚

  7. I think I’m one of those who have discovered miso via soup, love the idea of stewing veggies in it. Sounds so comforting with all the freezing weather around…!

  8. Yum! I love miso soup, and often have it instead of afternoon cup of tea when it’s cold and rainy (like it has been this summer), but making a hearty soup with potato and carrot has never crossed my mind. Lovely!

  9. Hi Sissi! I am very happy to know that miso is very popular in your kitchen! Miso keeps the food warm extra longer (I read somewhere) so it’s great winter dish. I like the fact that this is all common ingredients. We need lots of good quality rice for this. =)

    1. Thank you, Nami. I am happy you approve of my miso experiments. I didn’t know miso keeps the food warm. Thank you for this precious information. One more on the long list of miso’s advantages.

  10. Sissi, I love anything that has miso…love your recipe and it is perfect as the weather is getting pretty cold here.
    Hope you are having a great week ๐Ÿ™‚

  11. Hi Sissi – what a lovely flavour combination – miso stew… It’s a great idea to “refresh” the typical stew, with meat, or meat stock as the base flavour. I can imagine it would be a very nice dish indeed! You know, I still haven’t got myself any miso paste – you seem to do such an array of wonderful different things with it – I really have to pick some up for myself!

    1. Thank you, Liz. Miso is a very special condiment and I’m happy to discover it goes well not only with Japanese food.

  12. Hi Sissi, I don’t cook with miso often but I do enjoy it when I eat out. You have so many wonderful recipes with miso – you really are inspiring me. I think this is a great recipe and the flavours would be wonderful.

  13. This looks so comforting…! I am always amazed by the variety of food I see in your blog, I mostly cook the same things over and over again – how boring, I know ;)!

    1. Thank you, CG, for the compliments. You are joking? I have no idea how you manage to make so many different dishes and arrange them in so many different ways!

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