Think of miso soup as a canvas. When you want it chunky, add meat and vegetables. That's the idea behind this delicious chicken miso soup. Filling but still light enough for warm days.
An adaptation of Chinese wonton soup, molo soup (also known as pancit Molo) hails from the Molo district of Iloilo City in Central Philippines, home to Chinese migrants before Spanish colonization.
Think duck à l’orange but with the flavors of tropical Asia. And because we’re cooking duck breast fillets here instead of a whole duck, the cooking time is shorter.
Chicken thighs are simmered in water with ginger, chilies, lime zest and fish sauce until cooked through. Lime juice and honey are poured in and the chicken continues to cook until the liquid caramelizes and coats the chicken.