instructions Add skinless chicken thighs and breasts and coat well. Put chicken on baking tray and into oven. After 5 minutes, flip and cook for another three minutes.
ingredients 2 tablespoons Miso paste Kosher salt and white pepper, to taste
instructions After soup has simmered for an hour, strain soup and return it to pot (if you've used homemade chicken stock, you might need to strain. Otherwise, you likely won't). Bring back to a boil, skim off any fat that rises to surfaces, and return to a simmer. Whisk in miso paste and taste. If necessary, add salt and pepper.