Do-Re-Miso

I'm feeling bit under the weather, which is unfortunate, mostly because I feel I've lost the bragging rights to my super immune system. I managed to avoid all the pre-Christmas illness that was going around, so I was quite proud of my immune system's capability. I guess it couldn't last forever.

I'd been wanting to make something with miso for a while, so when I came home from work with a scratchy throat and feeling yucky all over, I knew it would be the perfect night for it. I started with leftover rice and some fresh spinach, topped it with roasted miso-marinated chicken, then ladled nourishing, steamy miso broth over everything. I'm feeling better already...

Miso Chicken Bowls
serves 2

3 1/2 to 4 tablespons white miso paste, divided
1 (1 1/2-inch) piece ginger, peeled, 1 inch grated, 1/2 inch sliced, divided
1 large garlic clove, grated
1 tablespoon rice vinegar
2 cups plus 2 tablespoons water, divided
2 meaty bone-in chicken thighs, skin and as much fat as possible removed
4 green onions, root and top ends trimmed, very thinly sliced
1/2 (10-oz) bag baby spinach
1 cup cooked rice, reheated if needed
Garnish: chopped cilantro

In a small bowl, whisk together the miso paste, ginger, garlic, vinegar, and 2 tablespoons water. Place chicken thighs in a large shallow dish. Pour marinade over chicken, and turn to thoroughly coat. Cover refrigerate for at least 40 minutes and up to 2 hours.

Preheat oven to 400º. Shake off excess marinade from chicken. On a foil-lined baking sheet, place the chicken in a single layer, and bake for 25 minutes, or until juices run clear when pierced with a knife. Set chicken aside to cool slightly.

Meanwhile, bring 2 cups water to a boil over high heat. Whisk in remaining 1 1/2 to 2 tablespoons miso paste (taste as you go to determine if you need more miso). Add sliced green onions and sliced ginger. Let simmer, covered, for 10 to 20 minutes.

Separate cooked chicken from bones. Remove ginger from broth, and discard. Place spinach in broth, stir, and cover for 2 minutes.

In each of 2 shallow bowls, spoon 1/2 cup rice. Use tongs to strain spinach from broth, and top each bowl with an even amount of spinach. Evenly top each with chicken, then whisk the mis broth, and ladle about 1 cup over the dish. Garnish with chopped cilantro, if desired. Serve immediately.