Recipe
"Healthy Miso Soup" - A Little Extra Luxurious! Easy and Delicious Using Seasonal Ohitashi
Ingredients
- Chickenwings, as needed
- Ginger,2-3 knobs (sliced)
- Greenpart of green onion, 1 stalk
- Shrimpshells, as needed
- Dashipacket (bonito flakes, kelp, etc.), as needed
- Water,1L
- Misoof your choice, 40g (for 4 servings)
- Seasonalvegetable ohitashi, as needed
About "Healthy Miso Soup with Chicken Wing Dashi"
This luxurious miso soup features a rich chicken dashi slowly simmered from chicken wings and blended with miso. By blanching the wings, we get a beautifully clear broth infused with the aromas of ginger and green onion. Using the previously introduced seasonal ohitashi as the main ingredient, you can quickly whip up a gorgeous bowl of soup.
Introduction to 動画 de 食堂とだか 料理人・戸高雄平 →
Tips for Making "Healthy Miso Soup with Chicken Wing Dashi"
-
Prep
- Blanch the chicken wings and wash away any surface scum or fat to ensure a clear, cloud-free broth.
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Heat control
- Simmer the chicken wings slowly for about an hour to fully extract their flavor, stirring occasionally until reduced by half.
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Seasoning
- Turn off the heat before dissolving the miso to preserve its aroma. Choose a miso that complements your dashi.
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Straining
- Press firmly through a paper-towel-lined strainer to squeeze out every drop of clear broth.
Ingredients for "Healthy Miso Soup with Chicken Wing Dashi"
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How to Make "Healthy Miso Soup with Chicken Wing Dashi"
- 1
Prep and Blanch the Chicken Wings
Place the chicken wings in boiling water and blanch them quickly for 30 to 40 seconds until the surface turns slightly white. Immediately transfer them to a strainer, plunge them into cold water, and gently wash the surface to thoroughly remove any scum or excess fat.
- 2
Simmer the Dashi
In a pot, combine the prepped chicken wings, 1L of water, 3 to 4 slices of ginger, the green part of the green onion, shrimp shells, and the dashi packet (or bonito flakes and kelp), then bring to a boil. Simmer gently for about 1 hour, stirring occasionally, until the liquid is reduced by half to extract a rich chicken dashi.
- 3
Strain the Dashi
Pour the simmered dashi through a strainer lined with a paper towel, pressing down firmly to squeeze out every last drop. Measure out 500cc of the strained dashi, pour it into a pot, and bring it to a boil.
- 4
Dissolve the Miso
Turn off the heat once the dashi boils, then dissolve 40g of your favorite miso into it. It is crucial to turn off the heat first to preserve the rich aroma of the miso. Taste and adjust the strength to your liking.
- 5
Assemble and Serve
Place the pre-made seasonal vegetable ohitashi into a warmed bowl, pour a generous amount of the piping hot miso soup over it, and serve.
Food Science
Combining the inosinate found in chicken wings and bonito flakes with the glutamate in kelp and miso creates an umami synergy that dramatically deepens the flavor of the dashi. Additionally, the amino acids and flavors extracted from the shrimp shells add a layer of complexity and richness that cannot be achieved with a single-source broth.
Detailed Commentary on "Healthy Miso Soup with Chicken Wing Dashi"
* Content organized by topics from the video.
Ingredients & Passion for Healthy Miso Soup
Today, we are introducing a simple yet luxurious "Healthy Miso Soup." The ingredients are incredibly straightforward: chicken wings, 2 to 3 knobs of ginger, the green part of green onions (which is usually discarded), and 40g of miso. The green onions do a fantastic job of removing any gamey chicken odor. For the miso, we used an additive-free rice miso that is easily found in supermarkets. Chef Todaka is from Kyushu, where barley miso (country-style miso) is more traditional, but you can use any miso you have at home. Making the dashi base from chicken wings gives this soup a deep, complex flavor that is a step above your everyday miso soup.
Matching Miso to Dashi & a Gotanda Shop
At Chef Todaka's restaurant, "Shokudo Todaka," they change the type of miso they use depending on the dashi base. For instance, they pair crab dashi with red miso (aka-dashi) and use a simple blended miso (awase miso) for bonito or fish-based dashi. They source their miso from Sakamoto Shoten, a historic specialty miso shop in Gotanda, Tokyo. The chef consults with the shop owner, sharing his vision for the soup to get expert recommendations. He notes that having a go-to miso shop can truly enrich your miso soup-making journey.
Blanching Chicken Wings for a Clear Broth
A crucial prep step for making delicious dashi is blanching the chicken wings. Place the wings in a pot of boiling water and cook them briefly for 30 to 40 seconds until the surface turns white. This extra step prevents the broth from becoming cloudy. Once blanched, immediately transfer them to a strainer and plunge them into cold water. Gently wash the surface of the wings in the water to remove any scum and excess fat. This meticulous process is the secret to creating a clear, pristine soup free of off-flavors.
Simmering Slowly for an Exquisite Chicken Soup
Place the prepped chicken wings in a pot and add 2L of water (this is the commercial size used in the video; for home cooking, about 1L for 2 to 3 servings is recommended). Add 3 to 4 slices of ginger and the green part of the green onion, then heat. Chef Todaka mentions that you can add any leftovers from your fridge to this soup, such as leftover vegetables, fish bones, or shrimp shells. Experimenting with leftovers to see how they transform the flavor is one of the joys of home cooking. Simmering slowly coaxes out the wonderful aromas of chicken and ginger, resulting in an exquisite broth reminiscent of the starter soup served at a traditional Mizutaki (chicken hot pot) restaurant.
Straining Dashi & the Golden Ratio for Miso
Once the rich chicken flavor is fully extracted, strain the dashi through a paper-towel-lined strainer. This broth is so rich that with just a pinch of salt, it could easily serve as a ramen soup base or a hot pot broth. To make miso soup, measure out 500cc of the strained broth into a pot and bring it to a boil. The ultimate secret to a delicious miso soup is to always turn off the heat before dissolving the miso. By dissolving 40g of miso after turning off the heat, you preserve its rich aroma, resulting in a clean and elegant miso soup.
The Surprising Origin of Using Ohitashi
For the ingredients, we are using the "seasonal ohitashi (simmered greens)" introduced in the previous video. The style of adding ohitashi to miso soup at the very end has a surprising origin story. Years ago, while running his restaurant with various obanzai (side dishes like potato salad or Sichuan pepper shirataki noodles) on display, Chef Todaka received an order for miso soup but realized he had forgotten to prep any ingredients for it. On a whim, he grabbed the ohitashi sitting right in front of him, placed it in a bowl, and poured the soup over it. It was a massive hit. Since it saves prep time and eliminates waste, it has become a signature menu item—a classic example of Chef Todaka's brilliant adaptability.
A Luxurious, Healthy Miso Soup is Complete
Place the pre-made ohitashi in a warmed bowl and pour the piping hot miso soup over it to complete this "Healthy Miso Soup." With just one sip, the rich chicken flavor from the chicken wings and the refreshing aroma of ginger spread through your body, warming you to the core. Unlike standard bonito or kelp dashi, the deep chicken flavor makes this soup feel incredibly luxurious. The crisp texture of the ohitashi provides a delightful contrast, making this a deeply satisfying bowl. Be sure to try making it at home!
About 動画 de 食堂とだか 料理人・戸高雄平
動画 de 食堂とだか 料理人・戸高雄平
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