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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How to make Chicken Rice and Broth
- Step 1 - make the marinade
- Step 2 - Marinate the chicken then pan fry
- Step 3 - Pan fry the veggies and aromatics
- Step 4 - Make the broth and assemble the bowls.
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Caramelized Miso Chicken Rice and Broth
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.
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.
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
Mary says
Unbelievable!!! So good!!