COLLAGEN-BOOSTING MISO BROTH
This Collagen-Boosting Miso Broth is a soothing and collagen-rich recipe made from raw and whole ingredients. A chicken wing is gently simmered with onion, carrot, celery, garlic and ginger to release collagen and create a nutrient-dense base naturally. The white miso paste is stirred off the heat to protect its probiotics, while spring onion adds freshness and sesame oil completes the flavour with depth. This Collagen-Boosting miso broth soup supports immunity, digestion and skin health, making it ideal for a mindful lunch, a light dinner or as a restorative starter. This Collagen-Boosting Miso Broth is simple, balanced and provides the comfort of a homemade broth without pre-cooked shortcuts. Each serving delivers warmth, nourishment and the perfect combination of collagen, probiotics and aromatic vegetables for body and mind.
RECIPE CATEGORY
Lunch, Dinner, Appetisers
SERVING SIZE
1
CUISINE
Japanese
PREPARATION/TECHNIQUES
Simmer, One-Pot Wonders
OCCASION/HOLIDAY
Winter, Casual Dinner, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Quick & Easy, Healthy, Low Fat
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Collagen-Boosting Miso Broth:
- 200 grams | 7.05 ounces | 1 chicken wing with bone
- 500 millilitres | 16.91 fluid ounces | 2 cups water
- 50 grams | 1.76 ounces | ½ medium carrot, diced
- 40 grams | 1.41 ounces | ½ stick celery, diced
- 60 grams | 2.12 ounces | ½ small onion, chopped
- 25 grams | 0.88 ounces | ¼ cup spring onion, thinly sliced
- 4 grams | 0.14 ounces | 2 teaspoons fresh ginger, grated
- 5 grams | 0.05 ounces | ½ teaspoon garlic, minced
- 18 grams | 0.63 ounces | 1 tablespoon white miso paste
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon toasted sesame oil
- 1 gram | 0.04 ounces | ⅛ teaspoon salt (optional, adjust to taste)
- 5 gram | 0.02 ounces | a pinch ground black pepper (optional)
FULL NUTRITIONAL INFORMATION
- Calories: 160 kilocalories
- Fat: 9.5 grams
- Saturated Fat: 1.9 grams
- Carbohydrate: 8.5 grams
- Sugar: 3.0 grams
- Sodium: 660 milligrams
- Fibre: 0.8 grams
- Protein: 11.0 grams
- Calcium: 75 milligrams
- Iron: 0.7 milligrams
- Potassium: 380 milligrams
PREPARATION
These steps are followed for the preparation of Collagen-Boosting Miso Broth:
- Prepare Ingredients: Rinse the chicken wing under cold water. Dice the onion, slice the carrot and celery, grate the ginger and mince the garlic.
- Combine In Pot: Place the chicken wing, water, carrot, celery, onion, ginger and garlic into a small saucepan.
- Simmer Broth: Bring to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cook uncovered for 45 to 60 minutes. Skim off any foam or excess fat during cooking.
- Check Doneness: The broth is ready when the chicken meat is tender and the vegetables are fully softened.
- Strain Liquid: Remove the chicken wing and vegetables. Strain the broth through a fine sieve or cheesecloth into a clean saucepan for a clear finish.
- Add Miso Paste: Turn off the heat. Stir in the white miso paste until fully dissolved. Avoid boiling to preserve probiotics.
- Season Broth: Taste the broth and adjust with salt and black pepper if required.
- Add Garnish: Sprinkle thinly sliced spring onion into the hot broth for freshness.
- Finish With Sesame Oil: Drizzle toasted sesame oil for aroma and balance.
- Serve Hot: Ladle into a bowl and enjoy immediately.
PREPARATION TIME
5 minutes
COOKING TIME
60 minutes
TIPS
- Don’t Boil Miso: Always stir in miso off the heat to protect its probiotics.
- Preparation Vegetables Evenly: Chop carrot, celery and onion into even-sized pieces for consistent cooking.
- Check Chicken Doneness: The broth is ready when the meat pulls away from the bone easily.
- Reuse Chicken Meat: Shred the cooked chicken and add it back into the broth or use it in another dish.
- Strain Thoroughly: Use a fine mesh sieve or cheesecloth for a professional clear Collagen-Boosting Miso Broth.
- Taste Before Serving: Miso saltiness varies, so always check seasoning balance.
VARIATIONS
- Vegan Version: Replace chicken wing with mushrooms, seaweed and onion and use chickpea miso.
- Protein Boost: Add tofu cubes, shredded chicken meat or a poached egg.
- Spicy Touch: Stir in chilli flakes, fresh chilli slices or chilli oil.
- Vegetable Additions: Add spinach, mushrooms or courgette ribbons during simmering for fibre.
- Low Sodium Needs: Use reduced-sodium miso paste and adjust with herbs.
- Citrus Freshness: Add lemon juice or rice vinegar at the end for brightness.
PREPPING AND STORAGE
- Refrigerator Storage: Store cooled broth in a sealed container in the refrigerator for up to 2 days.
- Freezer Storage: Freeze the clear broth (without miso) for up to 2 months. Add miso after reheating.
- Reheating: Warm gently on the stove without boiling. Stir miso in after reheating.
- Make Ahead Tip: Prepare a larger batch and freeze in portioned containers or ice cube trays.
- Handling Leftovers: Remove chicken meat before storage, so re-add when reheating for better texture.
