Wombok adds nutrients, texture and subtle sweetness to the soup.
- Heat the oil in a large deep-sided frying pan over medium heat. Cook the chicken for 7 minutes each side or until just cooked through. Transfer to a plate. Cover and set aside to rest. Shred.
- Add the chicken stock and carrot to the pan and simmer for 5 minutes. Add the cabbage and simmer for a further 4 minutes. Combine the miso, cooking sake, soy sauce and sugar in a bowl. Add a little of the liquid from the saucepan to the bowl and stir to combine. Add the miso mixture to the saucepan and stir gently, without boiling, to dissolve the miso.
- Divide the soup among bowls and top with the chicken. Sprinkle with the green shallots. Serve with steamed rice, if using.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set