Easy & Delish! High Protein Chicken Recipe: Japanese Creamy Miso Stew
Hey everyone! Craving something warm, comforting, and just a little bit different? Then you have to try this Miso Cream Stew. It’s my take on a classic cream stew, but with a Japanese twist that adds a depth of flavor you won’t believe. The secret? Miso!
Miso adds a wonderful umami richness that balances the creamy sweetness beautifully. It’s a flavor combination that is surprisingly delicious and guaranteed to become a new favorite.
This recipe is perfect for a chilly evening, and it’s surprisingly easy to make. Plus, it’s a great way to sneak in some extra veggies. Let’s get started!
Yields: About 2 servings
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients:
400g Chicken (about 14 ounces), cut into bite-sized pieces (thigh, breast, or tenders all work well)
100g Onion (about 1/2 medium), chopped
80g Potato (about 1 small), peeled and cubed
50g Carrot (about 1/2 medium), peeled and diced
60g Spinach (about 2 cups packed, fresh spinach), pre-blanched
2 tsp Butter
Salt and Pepper (for chicken)
2 tsp Olive Oil
2 tbsp All-Purpose Flour
250ml Water (about 1 cup)
250ml Milk (about 1 cup)
2 tbsp Miso Paste
1/2 tsp Dashi Powder (like Hondashi)
Pinch of Salt
- Black pepper
Instructions:
Sauté the Chicken: In a medium-sized pot or Dutch oven, melt the butter over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is lightly browned on all sides. Remove the chicken from the pot and set aside.
Sauté the Vegetables: Add the olive oil to the pot. Add the chopped onion, potato, and carrot. Sauté until the vegetables are slightly softened, about 5-7 minutes.
Combine Chicken and Flour: Return the chicken to the pot with the vegetables. Sprinkle the flour over the mixture, stirring constantly to coat everything evenly. Cook for 1-2 minutes, stirring, to cook the flour. This will help thicken the stew.
Simmer: Slowly pour in the water, stirring constantly to avoid lumps. Bring to a simmer, then reduce the heat and cover. Cook for about 10 minutes, or until the potatoes and carrots are tender.
Add Dairy & Miso: Stir in the milk, dashi powder, salt, and miso paste (black pepper to taste). Make sure to dissolve the miso paste completely. Heat through until gently simmering. Do not boil.
Add Spinach: Finally, add the pre-blanched spinach and cook until it is heated through, about 1 minute.
Serve: Serve hot and enjoy!
Notes & Tips:
Chicken Choice: I used chicken thigh in this recipe, but you can absolutely use chicken breast or even chicken tenders. Adjust cooking time accordingly.
Miso Matters: The amount of miso you use will depend on the type of miso you have. I used a lighter miso, so 2 tablespoons was perfect. If you’re using a darker, stronger miso, start with 1 tablespoon and add more to taste. Don’t be afraid to experiment!
Dashi Alternatives: If you don’t have dashi powder, you can omit it and adjust the salt to taste. You could also use a vegetable bouillon cube or even a splash of soy sauce for a similar umami flavor.
Pre-Blanching Spinach: Japanese spinach tends to have a higher level of “akuj” than Western spinach, so it’s best to pre-boil it beforehand. Of course, if you are using Western spinach, you can skip this step.
Make it Vegan: This recipe can easily be made vegan by substituting the chicken with tofu or mushrooms, using plant-based butter and milk, and a vegetable bouillon instead of dashi.
Enjoy!
Let me know in the comments if you try this recipe! I’d love to hear what you think and any variations you come up with. Happy cooking!