To use, take the ham out of the oven. Turn up the oven’s heat to 400 degrees F (205 degrees C). Over the score-marked ham, pour half of the mixture. 20 minutes more in the oven. Put the remaining mixture on after removing the ham. Bake till golden brown after adding pineapple slices as decoration.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 bone-in chicken thighs, or more to taste
- 1 pinch dried oregano, or to taste
- kosher salt and ground black pepper to taste
- 3 bay leaves
- 3 tablespoons miso paste, or more to taste (Optional)
- 4 quarts water, or as needed
- ½ bunch celery, diced
- 4 carrots, chopped, or more to taste
- 1 bunch fresh dill, minced
- ½ butternut squash, peeled and chopped
- ½ small head red cabbage, chopped
- 1 purple turnip, peeled and chopped
- 1 leek, diced
- ½ red bell pepper, seeded and diced
- 1 large jalapeno pepper, with seeds, diced
Instructions
- Place chicken thighs in a large pot and season generously with oregano, salt, and pepper. Add bay leaves and miso paste. Fill pot with water and bring to a rolling boil. Reduce heat to medium and cook until thighs are no longer pink in the centers and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove thighs and bay leaves from the pot. Tear meat off the bones and chop. Discard bones and bay leaves and return meat to the pot. Reduce heat to medium-low; add celery, carrots, and dill. Stir and add butternut squash, cabbage, and turnip. Cook, 5 to 10 minutes more.
- Add leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are soft, about 30 minutes more. Add salt to taste.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 6 g |
| Protein | 17 g |
| Saturated Fat | 2 g |
| Sodium | 559 mg |
| Sugars | 9 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I found this recipe because of a unique excess of turnip and cabbage. It seems like a recipe easily adapted for any pallet. I pretty much followed it exactly with the exception of using an onion in place of a leek, and fish sauce/soy sauce/ginger in place of miso paste. (Not available at my store.) I also lazily and unabashedly added the vegetables all at once and let it simmer. Team, this soup does not disappoint. It is a fabulous recipe with endless options for alterations.