Miso Tomato Chicken Stew Recipe

Prepare to dive into a warm bowl of comfort with my twist on a classic: a miso tomato chicken stew that’s about to become your new favorite kitchen adventure. Let’s get cooking!

My Chicken Tomato Miso Stew is made with miso paste, tomatoes, and chicken thighs, and is therefore a stew combining savory and sweet elements. I love the blend of ginger, garlic, and soy sauce, which enhances the richness of the stew.

Carrots and potatoes add wholesome texture, while the dish is beautifully garnished with green onions. The stew somehow tastes both comforting and light, and it is full of umami, vitamins, and protein.

Miso Tomato Chicken Stew Recipe Ingredients

• Chicken Thighs: High in protein, they are juicy and flavorful, making the stew hearty.
• White Miso Paste: Adds umami and depth, rich in probiotics for gut health.
• Tomato Paste: Provides a rich, sweet, and tangy base with concentrated tomato flavor.
• Ginger: Offers warmth and a zing, known for anti-inflammatory properties.
• Carrots: Add natural sweetness, a source of beta-carotene, promoting eye health.
• Mushrooms: Provide earthy flavor, low in calories, and high in antioxidants.

Miso Tomato Chicken Stew Recipe Ingredient Quantities

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 3 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon tomato paste
• 4 cups chicken broth
• 2 large tomatoes, diced
• 2 carrots, peeled and sliced
• 1 large potato, peeled and cubed
• 1 cup mushrooms, sliced
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• 2 green onions, sliced for garnish

How to Make this Miso Tomato Chicken Stew Recipe

1. Prepare the Ingredients:
Start with the chicken thighs. Cut them into 1-inch pieces. Chop the onion. Mince the garlic and ginger. Dice the tomatoes. Slice the carrots and mushrooms. Cube the potato. Set all the prepared ingredients aside.

2. Brown the Chicken:
In a medium-high heated large pot, pour the vegetable oil. When it is hot, add the chicken pieces and cook them until they achieve a deep golden brown on all sides. Use tongs to manage the chicken pieces. When they are done, remove from the pot and set aside.

3. Sauté Aromatics:
In the same saucepot, add the chopped onion and sauté for about 3 minutes until it is translucent. Stir in the minced garlic and ginger, and cook for another minute until you smell their wonderful aroma.

4. Add Miso and Tomato Paste:
Reduce the heat to medium. Add the white miso paste, soy sauce, and tomato paste. Stir them together with the onions and garlic until the miso and tomato pastes are fully incorporated.

5. Deglaze with Broth:
Add in the chicken broth, and with a wooden spoon, scrape up any browned bits from the bottom of the pot. Bring it to a gentle simmer.

6. Add Vegetables:
In the pot, combine the broth with the following ingredients: diced tomatoes, sliced carrots, cubed potatoes, and sliced mushrooms. Stir well until the broth is fully integrated with the vegetables.

7. Return Chicken to Pot
Return the browned pieces of chicken to the pot. Once you add them to the pot, let the mixture come back to a simmer, then cover it and cook for about 25-30 minutes, or until the vegetables are tender and the chicken cooked through. The heat should be low so that nothing burns on the bottom of the pot.

8. Season the Stew:
Mix in the rice vinegar and taste to see if you need more salt or pepper. Let the stew simmer for 5 minutes more; you want it to be bubbling gently so the flavors meld.

9. Final Checks:
Verify the flavor and modify the salt and pepper as necessary. Make sure the chicken and vegetables are completely cooked and are tender.

10. Serve and Garnish:
Scoop the hot miso tomato chicken stew into bowls. Top with sliced green onions, and then serve the crazy-good soup with a side of warm, crusty bread to enjoy the “last bite of stew.”

Miso Tomato Chicken Stew Recipe Equipment Needed

1. Cutting board
2. Chef’s knife
3. Paring knife
4. Vegetable peeler
5. Large pot
6. Tongs
7. Wooden spoon
8. Measuring spoons
9. Measuring cup
10. Ladle
11. Bowls for serving

FAQ

• Can I use chicken breasts instead of thighs?Of course, boneless, skinless chicken breasts can be used in place of them, but the thighs give off more flavor and are juicier during cooking.
• Is it necessary to peel the tomatoes?Peeing is optional. The tomato skin breaks down during cooking, but if you prefer the texture of a peeled tomato, you can peel it.
• Can this stew be made in advance?Certainly, this stew can be prepared a full 24 hours before you wish to serve it. It actually tends to deepen in flavor and meld wonderfully over time.
• How can I make this stew vegetarian?Replace the chicken with firm tofu or chickpeas, and use vegetable broth instead of chicken broth.
• What can I use instead of white miso paste?A suitable substitute is yellow miso, but it may change the flavor somewhat.
• Can I freeze leftovers?Indeed, the stew can be stored in the freezer for as long as three months. Make sure it is in an airtight container.

Miso Tomato Chicken Stew Recipe Substitutions and Variations

For chicken thighs: Use boneless, skinless chicken breasts or turkey breast cut into 1-inch pieces.
To substitute vegetable oil: use canola oil or olive oil.
For white miso paste: Substitute yellow miso paste, but note it may slightly alter the flavor profile.
To use as an alternative for soy sauce: Try tamari if you need a gluten-free option; try coconut aminos if you want to avoid soy.
For mushrooms: If you prefer different vegetables or want variation, use bell peppers or zucchini.

Pro Tips

1. Marinate the Chicken For an enhanced flavor, marinate the chicken pieces with a bit of soy sauce and a pinch of salt for 15-30 minutes before cooking. This will give the chicken extra seasoning and depth of flavor.

2. Caramelize the Onions Instead of just sautéing the onions until translucent, try caramelizing them by letting them cook longer over medium heat. This will add a rich, sweet flavor to the stew.

3. Boost Umami Add a small amount (about 1 teaspoon) of fish sauce or Worcestershire sauce to the stew to enhance the umami flavor profile.

4. Roast the Vegetables Before adding the carrots and potatoes to the stew, try roasting them in the oven at 400°F (200°C) for 15-20 minutes with a bit of olive oil, salt, and pepper. This will bring out their natural sweetness and add a nice roasted flavor.

5. Finish with Fresh Herbs For a fresh, bright finish, consider adding a handful of chopped cilantro or parsley along with the green onions just before serving. This will add a burst of color and a fresh flavor contrast to the rich stew.