Slow-cooker Chicken Miso Soup

Ingredients

1/2 cup white miso paste
4 spring onions, trimmed, halved lengthways and crossways
3 cloves garlic, sliced
1 carrot, peeled, cut diagonally into 5 mm-thick slices
750 g skinless chicken thigh cutlets
2 Tbs salt-reduced soy sauce
2 Tbs mirin seasoning
1 bunch broccolini, halved lengthways and crossways
1/4 bunch coriander, leaves picked
2 Tbs fried shallots

Method

Place miso, onion, garlic, carrot and 1.5 L water in a 5.5 L slow cooker. Stir to combine. Add chicken, cover with lid and cook on low for 4 hours or until is chicken is tender and cooked through. Turn off slow cooker.

Using tongs, remove chicken from slow cooker and place on a board. Remove and discard bones. Shred meat. Using a slotted spoon, remove and discard onion and garlic.

Return chicken to slow cooker and add soy, mirin and broccolini. Cover with lid and cook for 3 minutes or until broccolini is just tender. Ladle soup into bowls. Serve topped with coriander and shallots.

Credits: Woolworths

Photo Credits: Woolworths