Miso Chicken in Ginger, Leek and Scallion Broth

Step 1

Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.

Step 2

In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.

Step 3

Bake chicken until browned and glazed, about 20 minutes.

Step 4

While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done — soft, but still green, about 5 minutes.

Step 5

To serve, slice chicken into 1/4-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.