Miso-Ginger Chicken and Cabbage

Miso-Ginger Chicken and Cabbage

  • Prep: 10 min
  • Cook Time: 10 min
  • Total: 20 min
  • Serving: 4 Servings

Miso is a thick paste made from blending fermented soybeans, salt, and kojikin with barley or with rice malt. It is a staple ingredient in Japanese cooking and is frequently added to soups and sauces.


  • 3 tablespoons light miso paste
  • 2 cloves garlic, minced
  • 1 teaspoon Asian sesame oil
  • 3/4 cup chicken stock
  • 3 tablespoons vegetable oil
  • 1-1/4 pounds skinless, boneless chicken thighs, cut into 1-1/2-inch pieces
  • Salt and freshly ground pepper
  • 1/2 pound shiitake mushrooms, caps quartered
  • 2 tablespoons minced ginger
  • 3/4 pound Napa cabbage, coarsely chopped 4 cups
  • 3 ounces daikon radish, peeled and thinly sliced 1/2 cup
  • 2 scallions, thinly sliced


  1. Place the miso, garlic, sesame oil and 1/2 cup of the chicken stock into a bowl and whisk together until blended.
  2. Put the oil into a large sauté pan over high heat. Once the oil begins to shimmer, season the chicken with salt and pepper and add to the pan. Cook for 4 minutes, turning once, and then remove from the pan and set aside.
  3. Place the shiitake, ginger and the remaining stock into the pan, cover and cook over medium heat for 2 minutes. Stir in the cabbage and then return the chicken back to the pan. Cook the mixture for 1 minute, add the miso mixture and then bring the contents of the pan to a simmer. Add the daikon and the scallions to the mixture, stir to combine and then serve immediately.


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