Name: Colin’s Fassnidge’s new miso chicken soup is pink!
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 1–2 tablespoons olive oil; 2 carrots, roughly chopped; 2 onions, roughly chopped; 2 celery sticks, roughly chopped; 2 large beetroot, scrubbed and diced; 150ml white wine; 150ml white vinegar; 1/2 garlic bulb, halved through the centre; 4 birdseye chillies, chopped; Knob of fresh ginger, sliced; Small bulb turmeric, sliced; 1.5 kg whole chicken; Cold water, to cover; 1/2 x 200g jar miso paste; 500g block medium firm tofu, diced; Chopped Asian greens (bok choy, choy sum, Chinese broccoli); Soy sauce and ground white pepper, to taste

Colin Fassnidge has confirmed it: soup is for all seasons! His newest recipe uses fresher, bright ingredients for a soup that fits in a little better with warm, spring weather. The best part about it is that it’s pink!

Use beetroot for earthy flavour and a delicious pink colouring, miso for umami and ginger and chilli for that perfect hit of aromatics. It’s a soup that’s sure to impress.

Ingredients

1–2 tablespoons olive oil

2 carrots, roughly chopped

2 onions, roughly chopped

2 celery sticks, roughly chopped

2 large beetroot, scrubbed and diced

150ml white wine

150ml white vinegar

1/2 garlic bulb, halved through the centre

4 birdseye chillies, chopped

Knob of fresh ginger, sliced

Small bulb turmeric, sliced

1.5 kg whole chicken

Cold water, to cover

1/2 x 200g jar miso paste

500g block medium firm tofu, diced

Chopped Asian greens (bok choy, choy sum, Chinese broccoli)

Soy sauce and ground white pepper, to taste

Method

Step 1

Heat oil in a stockpot on medium heat. Sauté carrot, onion, celery and beetroot until tender. Add white wine and vinegar. Simmer for 5–10 minutes, until liquid is reduced by half. Add garlic, chilli, ginger, turmeric and chicken. Add enough cold water to cover.

Step 2

Bring to the boil, then reduce heat to medium and simmer for 30 minutes. Turn off the heat and let the broth sit, covered, for 20 minutes, until the chicken is cooked through.

Step 3

Remove chicken from pot and place on a cutting board. Cool slightly then cut through the joints to separate the legs, wings and breasts .

Step 4

Return broth to a simmer on low heat. Stir in the miso. Return chicken to the pot with the tofu and Asian greens. Warm through. Serve with soy sauce and white pepper, to taste.

beetroot miso soup with tofu and chicken, colour of soup is warm pink with bowl of rice on the side and patterned blue fabric underneath — *(Photography: John Paul Urizar, Styling: Emma Knowles)*

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.