Chicken Miso Soup (Torijiru)

Cut the vegetables and aromatics according to the notes on the ingredient list.
Peel the skin off 300 g boneless chicken thigh and cut the meat into bitesize pieces.
Add 1 tbsp cooking oil to a large cold pot and add the chicken skin. Heat on low/medium-low to allow the fat to slowly render and the skin to become crispy on both sides.
Once crispy, remove the skin and place it on a piece of kitchen paper to remove the excess oil.
Using the same pot, add the chicken pieces and increase the heat to medium. Stir fry until sealed all over.
Once sealed, add ½ onion, 1 clove garlic, ½ tbsp ginger root and sprinkle with ¼ tsp salt. Fry until the onion is slightly softened.
Add 1 burdock root (gobo), 1 carrot and ⅓ daikon radish. Stir fry for 2-3 minutes.
Now add 1 bunch enoki mushrooms, 1 Japanese leek (naganegi), 1 liter dashi stock and 1 tbsp sake.
Mix and bring to almost boiling, then lower the heat to simmer and cover with a lid. Simmer until the root vegetables are softened to your liking.
While the soup is simmering, cut the chicken skin into thin strips.
Turn off the heat and add 1 tsp Japanese soy sauce (koikuchi shoyu). Place 4 tbsp yellow miso paste (awase) on a mesh spoon or ladle and dip it in the broth. Whisk in the spoon until loose enough to incorporate into the rest of the soup.
Pour into serving bowls and top with finely chopped green onions and the crispy chicken skin from earlier.
Enjoy!