How do you make chicken broth?

Answer 1

Miso soup is a Japanese traditional type of chicken soup. Miso is usually taken at breakfast in Japan. Miso is a paste which is made from fermented soybeans and is full of antioxidants (a vitamin that may help prevent damage to heart, arteries and tissues such as vitamin c and e) as well as protective fatty acids. Soybean contains (carbohydrates, fat, protein, vitamins, minerals like calcium, folic acid and iron). Soybean is not only great food for Diabetes, it's also easily digested. Soybean is especially good for growing children to aid growth and development. Miso is very delicious, healthful and digestible soup which takes only few minutes to prepare and can be served for breakfast, lunch or supper. Step 1 Season the chicken with the sprinkling of salt and pepper and cut it into 2 inch stripes Step 2 Heat canola oil in a large pot. Add ginger, carrots and cabbage. Stir well. Saute over medium heat for 5 minutes. Step 3 Add water, bring rapidly to a boil, then lower heat and simmer covered till carrots are tender about 10 minutes. Then remove from heat. Step 4 In a large saucepan, bring the chicken broth to a simmer over medium-high heat. In a small bowl, whisk together the miso paste with enough of the warm broth to dissolve it. Stir the miso and broth mixture into the simmering broth. Step 5 Add the chicken slices and gently simmer until it's barely cooked through, about 10 minutes. Stir in the soybeans and cook until they are heated through, 4-6 minutes. Step 6 Take the pan off the heat, mix the soup of pot in it and then add vinegar. Mix it well. Step 7 Put the soup in a little bowl. Garnish with fresh green onions. == * 1.Canola oil 2tb spoon * 2.Boneless skinless chicken breast pieces 2 cups * 3.Chicken broth 5 cups * 4.Frozen soybeans 2 cups * 5.Fresh ginger roots 3 slices * 6.Green onion for garnishing * 7. Carrots 2 thinly sliced * 8. Cabbage chopped 4 cups * 9. Salt according to taste * 10. Black pepper as you need * 11. Vinegar 2tb spoon * 12. Water 5 cups * 13. Miso paste ¼ cup