Chicken, Root Vegetable & Pearl Barley Miso Soup

Name: Chicken, Root Vegetable & Pearl Barley Miso Soup
Ingredients: 20g of pearl barley, cooked (see method); 1 chicken drumstick or thigh, boned, cut into 2.5 cm chunks; ½ onion, diced; 1 garlic clove, finely chopped; 5g of fresh ginger root, peeled & finely shredded; 600ml of dashi or chicken stock; 50g of daikon, peeled & cut into wedges about 5mm thick, or radishes, washed & quartered; 70-80g of burdock, Jerusalem artichokes or parsnips, peeled & cut into 1cm cubes; 1 small carrot, peeled & cut into semi-circles about 5mm thick; 60g of miso; 1 spring onion (scallion), finely sliced; Shichimi pepper or chilli oil, to taste (optional)

sheerluxe.com

Japanese tonjiru is a hearty and comforting miso soup made with chunky root vegetables and slow-cooked pork. This recipe is based on that, but uses chicken instead of pork for a lighter flavour but...

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Ingredients

20g of pearl barley, cooked (see method)
1 chicken drumstick or thigh, boned, cut into 2.5 cm chunks
½ onion, diced
1 garlic clove, finely chopped
5g of fresh ginger root, peeled & finely shredded
600ml of dashi or chicken stock
50g of daikon, peeled & cut into wedges about 5mm thick, or radishes, washed & quartered
70-80g of burdock, Jerusalem artichokes or parsnips, peeled & cut into 1cm cubes
1 small carrot, peeled & cut into semi-circles about 5mm thick
60g of miso
1 spring onion (scallion), finely sliced
Shichimi pepper or chilli oil, to taste (optional)