Miso Chicken in Ginger, Leek and Scallion Broth Recipe (2024)

I found the baking time for the chicken to be too long (even for thighs). Next time I will bake in a higher-heat oven for shorter time and finish with broiling. I also shallot with the onion (for sweetness) and then added shiitakes and baby bok choy to the broth with the leeks which made for a delicious and visually appealing plating.

This is a great dish. We used a quart of chicken stock from the butcher which added depth to the broth. We added cut mushrooms with the leeks and cooked on low for 20 minutes while the chicken baked. All served in a soup bowl with thinly sliced scallions. Best dish on NYC Upper Eastside. It was incredible dinner. I’m thinking of this as the go to dinner for guests.

There is one grocery store in town and it had no leeks. But there was baby bok choi and I used it as a substitute. Much as I love leeks, I think I would choose the bok choi next time as it seemed so perfect in this delicious broth.

Prefer to use chicken stock to water and infuse stock with ginger, onion, garlic and mirin flavor. Instead of poaching thighs in broth and then baking. Would rub thighs with miso paste and use more like marinade and get crispy either in hot pan and/or broiler. Adds texture as well as charred flavor to the dish. Also twice cooking chicken thighs tends to dry them out. In addition, Added shiitakes and bok Choy to the leeks as well.

Just made this. Followed as written. Very yummy, and perfect for an after holidays meal.

8 min broil instead of baking yielded juicy chicken browned on top. Threw in baby bok choi with the leeks, and skipped the scallions - who needs a third kind of onion? Delicious with just a dash of tamari!

Halved easily. Used 3 boneless thighs & homemade broth (NYT Cold Cure Soup from freezer) and red miso. To serving bowl added Soba noodles and for color sliced Serrano chili. Great flavors

Lovely dish. Made it as described and used chicken stock. I had it with rice which was a good pairing. Enjoy!

Sub couple tbsp of shocks and tsp sugar for mirinUsed tbsp chicken stock paste

This one turned out great! We added some thin udon noodles. Baby bok choi would be a great substitution.

I would never use water for this recipe without adding more veggies to make it more dense and flavorful. I used up some homemade chicken stock and it was phenomenal.

Awesome dish. Easy steps. Didn’t have any gochugaru. The internet suggested cayenne and paprika. I used that and some chili garlic sauce and it was great. One site suggested gochujang but I deemed it too sweet.

Use miso ginger borth

Great, with a few modifications. Cut down chicken cooking time: simmered for 20 min, broiled for 7 for char without overcooking. Used a spoonful of gochujang instead of pepper flakes, which made the marinade spreadable without adding broth. For the broth, it needed a ton of salt! I also added more ginger, soy sauce, sesame oil, and sliced jalapeños for more umami and kick. Also added Vietnamese rice noodles and a handful of fresh spinach to make it a filling meal!

per other users comment, 8 min broiler did the trick!

This was so delicious. We added fresh ramen noodles on night one and rice for lunch the next day. We did not have any issues with out chicken drying out on the second bake.

Used a roasted chicken instead, deboned it, threw it in stock and added all the ingredients to soup at the same time. Used sherry instead of mirin. Added glass noodles in the end. Cut the cooking time in half using roasted chicken and not baking. Came out divine, tasty and spicy. Definitely will make again the same way.

I used Better Than Bouillon vegetable base for the broth and used Sriracha instead of gochugaru.Followed everything else as directed. Result was a deeply flavorful, umami broth. Super good!! Definitely making again. I agree that broiling the thighs is a good step and no they don’t need 20 min in the oven.

This is delicious! Light yet truly comforting.

I also added yaki-soba noodles which work well. Mushrooms too may be a nice addition as well as some tofu. Great as the recipe reads as well.

I just baked the chicken in the oven and used chicken broth. 10/10 would make that chicken again, wow! Also added ramen.

Chicken probably doesn’t need to be cooked twice — try braising in the broth next time?

Followed it as written. To be honest, a bit one note. I love leeks and it was still a bit too leeky for me. Won’t make again.