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Collagen Miso Soup

Bones of chicken wings add a rich dashi to this miso soup.

Ingredients (4 servings)

Chicken wings 8
Chicken skin 40 g
Naga-negi (Japanese leek) 1/4
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)


  1. Slice the chicken skin. Cut 3 cm off the naga-negi and cut lengthwise into pieces. Slice the remaining naga-negi diagonally.
  2. Bring the dashi stock to a boil, add the chicken wings, chicken skin and 3-cm naga-negi and simmer.
  3. After the ingredients are cooked, lower the heat and dissolve the miso. Serve the miso soup in bowls with the diagonally sliced naga-negi on top.

★ A Note

Chicken with bones gives a much richer dashi than boneless chicken.

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