As the weather cools down, I crave hearty and nourishing meals that warm my body and soul. This savory Miso Tomato Chicken Stew recipe does just that! I’ll show you how easy it is to make this delicious one-bowl meal at home. If you’re craving more comforting Japanese stew recipes, try my Japanese Cream Stew, Oden, and Japanese Stewed Hamburger Steak next!
Why I Love This Recipe
Wonderful depth of flavor – You’ll be surprised how miso adds a savory flavor profile to this dish! Nutritious one-bowl meal – This stew is chock-full of veggies and protein. I add hot steamed rice or crusty bread to round out the meal. Meal-prep friendly – This stew tastes even better on the second day! I usually make it ahead for tomorrow night’s dinner. Easy to customize – Swap the proteins and vegetables with what you have on hand or switch out the chicken to make it plant-based.
Ingredients for This Recipe
miso boneless, skinless chicken thighs whole peeled or crushed canned tomato and juice red bell pepper Japanese or Chinese eggplant russet potato onion garlic parsley salt and ground black pepper all-purpose flour extra virgin olive oil sake water
Find the printable recipe with measurements below.
Substitutions
miso – You can use any type of miso that you have. Remember that miso varies in flavor and saltiness depending on the variety or brand, so please use less or more miso to taste. sake – If you don’t have it, you can substitute white wine or water. Japanese eggplant – Compared to other varieties, I do love Japanese eggplant in this dish because they are sweeter, more tender, have the thinnest skin, and become creamier when cooked.
Key Equipment
A heavy-bottomed pot, such as a Dutch oven (more under Nami’s Recipe Tips)
How to Make Miso Tomato Chicken Stew
Preparation
Step 1 – Cut the vegetables. Slice the onion and red bell pepper into bite-size pieces, crush the garlic, and cut the eggplant into chunks using the rangiri Japanese cutting technique. Peel and cut the potato into chunks and soak in water. Step 2 – Cut the chicken and coat with flour. Trim the fat, cut the chicken into large pieces, and season with salt and pepper. Then, dredge with all-purpose flour. Here, I put the flour and chicken in my favorite large prep tray from JOC Goods and shake it with the lid on until the chicken is evenly coated.
Cooking
Step 1 – Sear the chicken. Use a large frying pan (I use a carbon steel pan) over medium-high heat to sear the meat on one side, cooking in batches to avoid overcrowding the pan. When a beautiful crust forms, flip to sear the other side. Remove the chicken to a tray or plate. Step 2 – Add the onion and deglaze the pan. Cooking the onion slices will help deglaze some of the caramelized brown bits (fond) on the bottom of the pan from cooking the chicken. Add a splash of sake and loosen the rest with a spatula. Step 3 – Simmer the stew in a Dutch oven for 45 minutes. Add all the ingredients to a heavy-bottomed pot except for the potatoes, miso, and parsley. It will seem like a lot of vegetables at first, but they will sweat and release moisture as they cook. Eventually, the veggies will shrink and create enough liquid to cover the ingredients. Step 4 – Add the miso and potatoes and gently simmer for 15–20 minutes. Dissolve the miso in a ladleful of hot broth before releasing it to the stew. Step 5 – Serve! Check that the potato is cooked. When a skewer goes through easily, it’s done! Garnish with chopped parsley and enjoy.
Variations and Customizations
This Miso Tomato Chicken Stew is easy to customize with your favorite ingredients or what you have on hand to suit your preferences or dietary needs.
Try different proteins. This stew would be delicious with other proteins like beef, pork, shrimp, or seafood. Just remember that you’ll need to cook beef and pork much longer to make them tender. In this case, I recommend adding the vegetables during the last hour of cooking so they don’t get too soft and mushy. On the flip side, shrimp and seafood cook quickly, so you’ll add them toward the end of cooking. Use your favorite or in-season vegetables. I use sweet red bell pepper, eggplant, and potatoes here to give this garlicky and savory tomato-based stew a Mediterranean twist that’s reminiscent of Provençal stew or Italian cacciatore. However, I encourage you to customize the dish with your favorite veggies or what’s in season like zucchini, squash, mushrooms, rutabaga, parsnips, and carrots! Boost more flavor. You can swap water with vegetable stock, chicken stock, or even dashi (Japanese soup stock), if you’d like. Please keep in mind that both miso and stock/broth vary in saltiness depending on the variety or brand, and you can’t take away the salt once you add it. To avoid oversalting this stew the first time you make it, I suggest using half stock and half water, then adjusting the seasoning later. Make it vegan/vegetarian. Swap the chicken for mushrooms or baked/extra firm tofu to make it a plant-based meal.
What to Serve with Miso Tomato Chicken Stew
Since this stew is a meal in itself, loaded with chicken and vegetables in a thick, hearty sauce, we love to serve it with simple sides:
Steamed rice or crusty bread – A neutral base that makes it a filling meal. Caesar Salad with Homemade Croutons – Our family’s favorite with stews and soups! Green Beans with Yuzu Vinaigrette – We love this refreshing green bean salad with the stew!
Storage and Reheating Tips
To store: You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days. To freeze: Remove the potatoes as their texture changes when frozen. You can keep it in an airtight container in the freezer for up to a month. Thaw in the refrigerator overnight before reheating. To reheat: For the best results, reheat the leftovers gently on low heat until warmed through.
What miso would you recommend for this recipe?
I have been using different miso varieties from Hikari Miso for nearly two decades, and its new Organic Miso 3 Year Aged Miso is by far my favorite! This premium long-aged miso features a deep brown color and complex, fermented flavor profile. It boasts a rich taste, a deep aroma, and bold umami that elevates every dish. I use it across various recipes, and it consistently enhances the flavors in my cooking!
More Japanese Stew Recipes
If you love this Miso Tomato Chicken Stew, you’re in for a treat with these other irresistible Japanese stew recipes.
Nikujaga (Japanese Meat and Potato Stew) Chanko Nabe (Sumo Stew)
