Nagoya-style Chicken Soup

Ingredients

In this Nagoya-style adaptation, we incorporate Nagoya's signature red miso paste to enhance the umami flavors of the soup. The original Panamanian sopa de gallina india typically does not include miso or soy sauce. Additionally, we use Nagoya's traditional cooking techniques and flavor profiles to create a unique fusion of cuisines. We alse have the original recipe for Sopa de gallina india, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil (30 ml) 2 tablespoons vegetable oil (30 ml)
• 1 onion, chopped 1 onion, chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 4 cups chicken broth (950 ml) 4 cups chicken broth (950 ml)
• 2 tablespoons red miso paste (30 g) 2 tablespoons red miso paste (30 g)
• 2 tablespoons soy sauce (30 ml) 2 tablespoons soy sauce (30 ml)
• 1 tablespoon mirin (15 ml) 1 tablespoon mirin (15 ml)
• 1 teaspoon salt (5 g) 1 teaspoon salt (5 g)
• 1/2 teaspoon black pepper (2.5 g) 1/2 teaspoon black pepper (2.5 g)
• 4 green onions, thinly sliced (for garnish) 4 green onions, thinly sliced (for garnish)
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Add the sliced carrots and diced potatoes to the pot, and stir to combine.
4. 4.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through and tender.
5. 5.
   In a small bowl, whisk together the red miso paste, soy sauce, mirin, salt, and black pepper. Add this mixture to the pot and stir well to incorporate.
6. 6.
   Continue to simmer the soup for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Remove the pot from the heat and let it cool slightly. Serve the Nagoya-style Chicken Soup hot, garnished with sliced green onions. Accompany with steamed rice.

Treat your ingredients with care...

• Chicken — For a more flavorful soup, you can use bone-in chicken pieces such as thighs or drumsticks. Remove the skin to reduce the fat content.
• Red miso paste — Look for authentic Nagoya-style red miso paste, which has a stronger and richer flavor compared to other types of miso. Adjust the amount according to your taste preference.

Tips & Tricks

• To add extra depth of flavor, you can sauté the miso paste for a minute before adding it to the soup.
• If you prefer a thicker soup, you can dissolve a tablespoon of cornstarch in water and add it to the simmering soup.
• Customize the soup by adding your favorite vegetables such as mushrooms or bok choy.
• For a spicier kick, sprinkle some shichimi togarashi (Japanese seven spice) on top before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Nagoya-style Chicken Soup hot in individual bowls. Accompany it with a side of steamed rice to complete the meal. Enjoy it with a pair of chopsticks for an authentic Nagoya dining experience.

Presentation advice

Garnish the soup with a sprinkle of thinly sliced green onions on top. The vibrant green color will add a pop of freshness to the dish. Serve it in traditional Japanese bowls to enhance the presentation and immerse yourself in the Nagoya culinary culture.