Japanese Chicken Thigh Miso Broth Bowl

• ●chicken breast200 g
• ●banana1 whole
• frozen edamame80 g
• rice75 g
• miso paste2 tbsp
• soy sauce1 tbsp
• sesame oil1 tsp
• ginger8 g
• garlic2 cloves
• stock500 ml
• mirin1 tbsp
• black pepper2 g
• salt3 g

1. 1Rinse the rice under cold water until mostly clear. Place it in a small saucepan with 150 ml cold water and a pinch of salt. Bring to the boil over high heat, then reduce to the lowest heat, cover, and cook for 12 minutes. Remove from the heat and leave covered for 5 minutes.
2. 2Slice the chicken breast into thin strips, about 1 cm thick. Grate the ginger and mince the garlic.
3. 3Pour the stock into a medium saucepan and bring to a gentle simmer over medium heat. Add the ginger, garlic, soy sauce, and mirin. Let the broth simmer for 5 minutes to build flavour.
4. 4Add the chicken strips to the simmering broth. Cook over medium heat for 6–8 minutes, stirring occasionally, until the chicken is completely cooked through with no pink visible.
5. 5Add the frozen edamame directly to the hot broth and cook for 2–3 minutes until heated through and tender.
6. 6Reduce the heat to very low. Spoon the miso paste into a small bowl and ladle about 4 tbsp of hot broth over it. Stir until the miso is fully dissolved into a smooth liquid, then pour this back into the pot and stir gently. Do not allow the broth to boil again after adding miso — boiling destroys the beneficial gut-friendly bacteria.
7. 7Add the sesame oil and black pepper to the broth. Stir gently and taste — add a small pinch of salt only if needed, as the miso and soy will already provide saltiness.
8. 8Fluff the rice and place it in a deep bowl. Ladle the miso broth with the chicken and edamame over the rice. Serve the banana on the side as a natural energy boost to round out the meal.

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