25/04/2025
[ Miso Dackn Soup ]
A heartwarming hug in a bowl—Vietnamese beef stock meets Japanese miso with an Aussie-friendly twist.
When miso meets chicken, and Vietnamese beef stock brings the depth—magic happens. This is the kind of soup that feels like a warm blanket after a long day. It’s simple, satisfying, and sneaks in veggies without feeling like a chore. Bonus: it’s great for leftovers and even better the next day.
What You’ll Need:
1 block Vietnamese beef stock (the flavour bomb!)
1–2 tbsp miso paste (start small, taste as you go)
1–2 corn cobs, sliced (or use fresh/frozen kernels)
1–2 carrots, sliced into friendly rounds
200–300g chicken thigh or breast, diced
1–1.5L water
Optional: tofu cubes, sliced green onions, or cooked noodles
How to Make It:
1. Sizzle first: Pan-fry your chicken until it’s golden and just cooked. Set aside—it’ll join the party later.
2. Broth time: In a pot, bring your water to a gentle boil. Stir in the miso paste and drop in the beef stock block. Let the umami unfold.
3. Veggie love: Add your carrots and corn. Let them simmer gently for 10–15 minutes, or until they’re tender and sweet.
4. Bring it together: Return the chicken to the pot. Let everything cozy up for another 5 minutes.
5. Taste test: Add a splash of soy sauce or a pinch of pepper if you like. Ladle into your favourite bowl, and enjoy.
Optional glow-up: Top with green onions, a drizzle of sesame oil, or serve with steamed rice on the side.
