The simplest soup: white miso with chicken and greens 18.11.2013
The wonderful Nigel Slater tweeted this tiny recipe the other night, and I augmented it very slightly. It’s still impossibly simple, quick and hearty. Serves two.
Ingredients
- 1 litre of chicken stock
- 1 large chicken breast
- A bunch of kale or cavolo nero or other toothy green leafy thing, trimmed and chopped up a bit
- A handful of snowpeas, trimmed
- A couple of spring onions, finely sliced
- A little grated fresh ginger
- 1 tbsp white miso
Method
Heat up a skillet or griddle pan until it’s good and hot, and sear the chicken breast on each side for a couple of minutes, before putting in the oven at 200ish for 12-13 minutes (this renders the usually dry and sad chicken breast beautifully moist; all the better if there’s skin on it, although this isn’t necessary).
A few minutes before the chicken is ready, bring the stock to the boil on the stove. I used crappy stock and it was fine; obviously hand-crafted artisanal stock would be better, but it somewhat defeats the purpose of this super-speedy meal.
Add the white miso, chopped greens and snow peas and let them boil for a couple of minutes – until they’re bright green, rather than soggy.
Remove the chicken breast from the oven, let it cool for a couple of minutes, and then slice it.
Divide the greens and sliced chicken between two bowls, pour some stock over each (you might not need the whole lot), and sprinkle with the spring onions and ginger.
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