This Caramelized Miso Chicken Rice and Broth is the cozy, soul-hugging weeknight dinner I make when I want something comforting but still flavour-packed. It's sweet, savoury, a little spicy, loaded with veggies, and served with the warmest, coziest broth. If you love miso chicken and you love a soupy rice bowl situation… this one is absolutely for you.
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Perfect for cozy nights, rainy days, or when you want something comforting without spending all night in the kitchen.
Try these other miso dishes. Miso Salmon, Miso Chicken and Miso Gochujang Chicken (a family favorite).
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Ingredients and Substitutions
Chicken thighs → Chicken breasts or tofu
Miso → White miso is best but yellow miso or red miso works well.
Gochujang → Sriracha or chili garlic sauce
Bone broth → Chicken broth or veggie broth
Napa cabbage → Bok choy or savoy cabbage
Honey → Maple syrup
See recipe card for quantities.
How to make Chicken Rice and Broth
- Step 1
- Step 2
- Step 3
- Step 4
Equipment
- Saute pan
- Frying pan
- Cutting board
Top tips for success
- Caramelization is key - let the chicken get those deep, sticky edges.
- Don't rush the broth. Even 5 minutes gives the miso time to bloom.
- Searing the cabbage adds smoky flavor you cannot skip.
- Taste and adjust miso at the end - balance is everything.
- Add chili oil slowly… unless you want a spicy slap
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Caramelized Miso Chicken Rice and Broth
Ingredients
Equipment
Method
- Marinate the chicken. In a bowl, whisk miso, gochujang, rice vinegar, honey, ginger, garlic, and sesame oil. Add chicken thighs and coat well. Marinate 15-30 minutes (inferred).
- Sear the chicken. Heat a pan on medium-high and sear the thighs until caramelized and cooked through, about 6 minutes per side. Remove and set aside.
- Sear the cabbage and mushrooms. In a saucepan, add a little oil and sear the quartered Napa cabbage and mushrooms until browned and crisp on the edges. Remove and set aside.
- Build the broth. Add garlic, ginger, and green onions. Sauté 1-2 minutes until fragrant.
- Simmer. Stir in miso paste, then pour in the bone broth. Add the cabbage and mushrooms. Simmer for 5 minutes.
- Assemble your bowl. Add warm rice to a bowl, pour the savory broth around it, top with the caramelized miso chicken, mnushrooms and cabbage.
- Garnish. Drizzle with chili oil, green onions, and sesame seeds. Serve hot.
Nutrition
Notes
- Caramelization is key - let the chicken get those deep, sticky edges.
- Don't rush the broth. Even 5 minutes gives the miso time to bloom.
- Searing the cabbage adds smoky flavor you cannot skip.
- Taste and adjust miso at the end - balance is everything.
- Add chili oil slowly… unless you want a spicy slap
Tried this recipe?
Let us know how it was!Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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