Chicken

Chicken, silken tofu and cabbage soup

Name: Chicken, silken tofu and cabbage soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 4 chicken thigh fillets; 2 tbs red miso paste (from selected supermarkets); 1/2 small green cabbage, cut into 4 pieces; 8 spring onions, trimmed, halved; 2 long red chillies, halved lengthways; 1 tsp shichimi togarashi (from Asian food shops and selected supermarkets), plus extra to serve; 2 tbs white soy sauce (from Asian food shops – substitute light soy sauce); 4cm piece (20g) ginger, finely grated; 2 tbs rice vinegar; 2 tbs mirin; 2 x 300g packets silken tofu, halved; Micro radish leaves and toasted seasoned nori sheets, to serve

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45m

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by Matt Wilkinson

Chef and author

Jun 01, 2017

A warming chicken and tofu soup that's bursting with Asian flavours.

4 chicken thigh fillets
2 tbs red miso paste (from selected supermarkets)
1/2 small green cabbage, cut into 4 pieces
8 spring onions, trimmed, halved
2 long red chillies, halved lengthways
1 tsp shichimi togarashi (from Asian food shops and selected supermarkets), plus extra to serve
2 tbs white soy sauce (from Asian food shops – substitute light soy sauce)
4cm piece (20g) ginger, finely grated
2 tbs rice vinegar
2 tbs mirin
2 x 300g packets silken tofu, halved
Micro radish leaves and toasted seasoned nori sheets, to serve

Method

1.

In a large saucepan carefully layer the chicken, miso paste, cabbage, spring onion and chilli, and sprinkle with shichimi togarashi. Add soy sauce, then gently pour 2L (8 cups) water down the inside of the pan, being careful not to disturb the layers.
2.

Place saucepan over high heat and bring to the boil. Reduce to a simmer and cook, without stirring, for 35-45 minutes or until cabbage is tender and chicken is cooked through. Set aside to cool slightly.
3.

Meanwhile, combine the ginger, vinegar and mirin in a bowl and set aside.
4.

Remove chicken and shred roughly with two forks. Divide tofu pieces among 4 bowls. Add cabbage pieces, chicken, spring onion and chilli, then pour over broth.
5.

Sprinkle with extra shichimi togarashi and top with the micro radish, toasted nori and ginger dressing to serve.