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rice with broth
Carmen Spillette

Caramelized Miso Chicken Rice and Broth

5 from 1 vote
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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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 374
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 8 boneless skinless chicken thighs
  • 2 tablespoon miso paste
  • 1 tablespoon gochujang paste
  • 2 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
Broth
  • 2 cloves garlic
  • 2 stalks green onion sliced into 1-inch pieces
  • 1 tablespoon grated ginger
  • 1 teaspoon miso paste
  • 2 cups bone broth
  • 1 head Napa cabbage quartered
  • Mushrooms any variety
For Serving
  • Cooked white rice
  • Chili oil
  • Green onions
  • Sesame seeds

Equipment

  • 1 Saute Pan for the broth
  • 1 Frying pan cook the chicken
  • 1 cutting board

Method
 

  1. 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).
  2. 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.
  3. 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.
  4. Build the broth. Add garlic, ginger, and green onions. Sauté 1–2 minutes until fragrant.
  5. Simmer. Stir in miso paste, then pour in the bone broth. Add the cabbage and mushrooms. Simmer for 5 minutes.
  6. Assemble your bowl. Add warm rice to a bowl, pour the savory broth around it, top with the caramelized miso chicken, mnushrooms and cabbage.
  7. 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

Nutrition

Calories: 374kcalCarbohydrates: 16gProtein: 52gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 215mgSodium: 640mgPotassium: 1134mgFiber: 3gSugar: 8gVitamin A: 787IUVitamin C: 62mgCalcium: 204mgIron: 3mg

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