Chicken, Root Vegetable and Pearl Barley Miso Soup

by Tim Anderson, featured in JapanEasy Bowls & Bento

Published by Hardie Grant

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Introduction

One of my all-time favourite Japanese comfort foods is tonjiru, a hearty miso soup made with chunky root vegetables and slow-cooked pork. This recipe is based on that, but uses chicken instead of pork for a lighter flavour but no less heart-warming effect. Like any good chicken soup, this one also works as a meal in and of itself.

As featured in

JapanEasy Bowls & Bento

Image of Tim Anderson's Chicken, Root Vegetable and Pearl Barley Miso Soup — Photo by Laura Edwards

Ingredients

Serves: 4 as a starter or side, or 2 as a main

Metric Cups

20 grams pearl barley (cooked, see method)
1 chicken drumstick or thigh, boned (cut into 2.5cm / 1in chunks)
½ onion (diced)
1 garlic clove (finely chopped)
5 grams fresh ginger root (peeled and finely shredded)
600 millilitres dashi or chicken stock
50 grams daikon radishes (peeled and cut into wedges about 5mm / ¼ in thick, or radishes, washed and quartered)
70 - 80 grams burdock, Jerusalem artichokes or parsnips (peeled and cut into 1cm / ½in cubes)
1 small carrot (peeled and cut into semi-circles about 5mm / ¼in thick)
60 grams miso
1 spring onion (finely sliced)
shichimi pepper or chilli oil to taste (optional)

¾ ounce pearl barley (cooked, see method)
1 chicken drumstick or thigh, boned (cut into 2.5cm / 1in chunks)
½ onion (diced)
1 garlic clove (finely chopped)
¼ ounce fresh gingerroot root (peeled and finely shredded)
2½ cups dashi or chicken broth
2 ounces daikon radishes (peeled and cut into wedges about 5mm / ¼ in thick, or radishes, washed and quartered)
2½ - 3 ounces burdock, Jerusalem artichokes or parsnips (peeled and cut into 1cm / ½in cubes)
1 small carrot (peeled and cut into semi-circles about 5mm / ¼in thick)
2 ounces miso
1 scallion (finely sliced)
shichimi pepper or chilli oil to taste (optional)

Method

Chicken, Root Vegetable and Pearl Barley Miso Soup is a guest recipe by Tim Anderson so we are not able to answer questions regarding this recipe

Cooking times for pearl barley seem to vary widely depending on what kind you buy, so it’s best to cook it ahead of time according to the package instructions. Once it’s done, rinse it under cold water and set aside.
Place the chicken, onion, garlic, ginger and dashi together in a saucepan and bring to a low boil. Use a small sieve or ladle to remove any scum that forms on the surface.
Boil for about 15 minutes, then add the daikon, burdock and carrot, and continue cooking for another 15 minutes until the vegetables and chicken are very soft. Top up the water periodically so the broth doesn’t reduce.
Add the cooked pearl barley and simmer for a few minutes, then remove from the heat and whisk in the miso and spring onion.
Serve hot with shichimi or chilli oil, if using. This lasts four days in the refrigerator.

Cooking times for pearl barley seem to vary widely depending on what kind you buy, so it’s best to cook it ahead of time according to the package instructions. Once it’s done, rinse it under cold water and set aside.
Place the chicken, onion, garlic, ginger and dashi together in a saucepan and bring to a low boil. Use a small sieve or ladle to remove any scum that forms on the surface.
Boil for about 15 minutes, then add the daikon, burdock and carrot, and continue cooking for another 15 minutes until the vegetables and chicken are very soft. Top up the water periodically so the broth doesn’t reduce.
Add the cooked pearl barley and simmer for a few minutes, then remove from the heat and whisk in the miso and scallion.
Serve hot with shichimi or chilli oil, if using. This lasts four days in the refrigerator.