Wednesday, October 7, 2015

The Best Miso Soup YOU will ever make - with Blue Goose Chicken & Double Mushrooms!

The weather has been a-changing in Toronto which in our house calls for all of the soup!  I've been updating some of my old recipes and creating new ones - based on my "flavours". Not sure what your flavours are - Josh makes fun of me because they change for me on the daily.  Salty (sea salt), Sweet, Unami, Spicy, Crunchy, etc.. I've a very comlex woman you know.. ha.

This soup I created is filled with my top ingredients; meaty mushrooms, Blue Goose Pure Foods Organic Chicken (Brand Ambassador whattttt), rice vinegar, miso and homemade stock.  So simple and by taking out the chicken and substituting vegetable stock for chicken - can be turned into a great vegan dish!  Another win for RBNsoups, bring on the cold.

Miso Mushroom & Chicken Soup 

(gluten-free, vegan option, soup, meal)

Serves 4. 

What you'll need:

4 c homemade chicken stock (or your favourite)
1.5 sliced shiitake mushrooms
1/2 c re-hydrated "black mushrooms" 
1/2 red onion
2 cloves, minced
1 thumb of ginger, minced
2 squirts Sriracha (very technical term)
1 tbsp org Miso (save for the final minutes)
2 wings/2 legs OR white meat 
(**eliminate for vegan)
1/4 c rice wine vinegar (apple cider would work too)
1 tsp org tamari
1 tsp sesame oil
3 green onions, garnish - chopped on angle
Optional: Smoked tofu & carrots 

Organic black rice noodles - my latest obsession!
What to do:

Blue goose chicken all the wayyyyy!
Sauté onions, ginger and garlic (1/4 jalapenos opt) until tender. Reconstitute black mushrooms & save liquid for soup - add an earthy level to the dish.  Mmmm kitchen should be smelling divine at this point...Sear shiitake, blk mushrooms & chicken - until you get some colour.  Add stock and remaining liquid ing.  Bring to a boil and let simmer until chicken is fully cooked.  Shred chicken and add in miso, still keeping soup on low - you don't want to break the miso.  Finish with black rice noodles (opt) and spring onions.  Add a touch more vinegar or spice - pending on YOUR flavours.


Plus tomorrow if you're in Toronto or nearby - supposed to be rainy and chilly, so obviously soup is the no-brainer.  Have this prepped and on the table in 45 minutes!  Will freeze or last in fridge for 4 days!

Bon appetite mes amies 



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