Miso soup in jar cooking is a one-pot dish made with vegetables, broth, and in this case, chicken. This Japanese-origin soup lends itself to many variations and today I offer it cooked in a jar in the microwave, in just 10 minutes. Like the jar-cooked ramen, this recipe adds to the ethnic jar-cooked recipes and also the diet recipes, so much so that I published it in my Light Jar Cooking book. I adapted this version of the miso soup with chicken and vegetables from Jamie Oliver’s Superfood book, which helped me a lot in creating my book, to eat more consciously, tastily, and healthily.
For the miso soup recipe, I thought of adding some broth alternatives to use. Typically, dashi is used, a fish broth made with kombu seaweed and a dried and fermented striped tuna. Alternatively, you can use: kombu dashi, made only from seaweed; niboshi dashi made with the innards and heads of sardines; or shiitake dashi, made with shiitake mushrooms.
But if you’re not familiar with online shopping and don’t have an ethnic store nearby, in the recipe you’ll find a slightly more Italian version, made with vegetable or chicken broth and with the addition of dried kombu seaweed and miso.
Now, get ready, jars, and let’s make the best jar-cooked miso soup there is!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Jar Cooking, Microwave
- Cuisine: Japanese
- Seasonality: Fall, Winter
Ingredients for making miso and chicken soup in a jar
- 2 cups vegetable broth (or chicken or dashi – 7 oz used for cooking)
- 2 teaspoons miso (heaping)
- 1 kombu seaweed
- 9 oz chicken breast (sliced)
- 5 oz pioppini mushrooms
- 2.5 oz Chinese cabbage (or kale)
- 0.2 oz dried porcini mushrooms (or dried shiitake)
- 1 fresh scallion
- 0.2 oz fresh ginger
- 2 tablespoons soy sauce
What you need to make miso soup in a jar in the microwave
You can buy microwave-safe jars suitable for jar cooking, already equipped with 4 clips, on the Decorazioni dolci website, using the discount code WECK10.
- 1 Microwave
- 1 Jar tall liter with thin gasket
Procedure
Soak the dried mushrooms in water. Add the miso, 1 tablespoon of soy sauce, and the seaweed to the still warm broth, stir, and let sit. Clean the pioppini mushrooms of any earthy parts and roots, wash and cut the cabbage into small pieces. Peel and slice the scallion. Peel and chop the ginger.
Transfer the cabbage, mushrooms, onion, and ginger to a bowl, press them between your hands to lose volume. Cut the chicken slices into strips, add them to the vegetables, and mix well. Squeeze the dried mushrooms, keeping their water aside, and add them to the vegetables and chicken. Distribute everything in the jar.
Pour 7 oz of broth* over the vegetables, 2 oz of dried mushroom water (being careful not to pour the sediment), clean the rim of the jar, seal, and clip.
Set the microwave to your tested power, I use 600 watts, insert the jar, and start cooking for 10 minutes. At the end, let the sealed jar rest for at least 20 minutes. Once at room temperature, you can store it in the refrigerator or open it as per procedure.
Heat the leftover broth, distribute the soup into two individual bowls, add the broth, the second tablespoon of soy sauce, and serve hot.
Rosella and additional tips for Japanese jar-cooked soup
If you plan to keep the miso soup for many days, you can freeze the leftover broth or prepare it in jar cooking and, when you want to serve the soup, open the jar in the microwave and add it.
The extra touch: when serving the soup, add a teaspoon of toasted sesame seeds.
Properties of kombu seaweed
“Kombu seaweed strengthens the immune system, rich in phosphorus, iodine, and potassium, promotes blood circulation and has a draining effect. However, avoid it during pregnancy and breastfeeding.”
FAQ (Questions and Answers)
Can I make miso soup with only vegetables?
Yes, instead of chicken, you can use tofu or tempeh. In this case, it’s better to use the vegetable broth.
Can I use a jar with a thick gasket?
Yes, alternatively, you can use it safely.
