Miso Ginger Chicken Soup

Miso Ginger Chicken Soup

• 3 Lbs of Bonless, Skinless Chicken Thighs
• 2 Large Garlic Cloves, unpeeled and smashed. 1/2 tsp grated garlic
• 2-inch piece of ginger, thickly sliced, 1 tsp grated
• Onion, thinly sliced
• 6 Cups Chicken Broth
• 1/4 Cup Mirin
• 4 Tbsp yellow/red miso
• 1/2 Tsp gochugaru (red pepper flakes)
• 2 Tbsp Rice Wine Vinegar
• 2 Tbsp Granulated Sugar
• 2 Cups Leeks, chopped into 1/2-inch pieces (white and green parts)
• Scallions

Put chicken thighs into pot, seasoning with salt and pepper.

Add smashed garlic cloves, ginger slices, onion, chicken broth, and mirin. Bring to a boil, then simmer and cook for 20 minutes.

Heat oven to 375.

Remove chicken to a baking dish. Strain broth into a bowl and place back into the pot and keep warm.

Combine miso, gochugary, grated garlic, vinegar and sugar. Add some warm broth to thin. Smear mixture over the chicken.

Bake chicken for about 20 minutes until browned.

While chicken is cooking, bring broth to a boil and adjust seasoning to taste. Add the leeks and cook until done (soft and still green; ~5 mins)

Slice chicken into pieces and divide into soup bowls. Add broth to bowls and add any remining miso mixture. Top with Scallions.