If you are a cilantro hater, make this anyways and just leave out the cilantro! If you are a cilantro lover, you don’t even need to remove the cilantro from its stems, just roughly chop it at the top part and embrace the stems!
This soup has so much flavor because you brown the chicken and vegetables first and the barley only takes 30 minutes to cook! Make sure the skin on your chicken is minimal so your soup doesn’t come out too oily.
Miso is the elegant Japanese term for fermented soybean paste. When mixed with sweet and spices and cooked it creates a unique but gentle flavor. It lasts forever in your fridge, so if you buy it once. place it in a jar or container and pull it out when needed. You can make this recipe without the paste and it will still be bold and colorful and delicious! The trick to this dish is using high quality fish!
I love whole chicken because the white meat is SO juicy and doesn’t dry out. You can play around with the ingredients of what you love or have in your home – just be generous with the spices and keep the cooking technique the same for the juiciest whole roasted chicken you have ever had.
Be really careful when you cut these to not cut your thumb off! Tuck that thumb in and watch my knife skills video again. Feel free to get creative with these and add fresh garlic and your favorite fresh herbs (dill, parsley, rosemary or basil are my choices).