If you’re craving something warm, nourishing, and packed with flavor, I’ve got just the thing for you: an Easy Chicken Miso Soup Recipe that’s become a staple in my kitchen. It’s the kind of soup that feels like a big comforting hug on a chilly day, but you’ll find it’s surprisingly quick and straightforward to whip up. Filled with tender chicken, savory miso, and fresh veggies, this soup hits all the right notes without any fuss. Stick around—I promise you’ll want to make this one again and again!
Why You’ll Love This Recipe
- Simple yet flavorful: The combination of miso, ginger, and garlic creates a rich, comforting broth that’s full of depth without a complicated process.
- Nutritious and balanced: Loaded with lean chicken and veggies, it’s a wholesome meal that won’t weigh you down.
- Quick and easy: Ready in just 30 minutes, perfect for busy weeknights or when you need some homestyle comfort fast.
- Customizable: You can easily swap veggies or protein, so it suits your pantry and preferences perfectly.
Ingredients You’ll Need
Every ingredient here has its role in building those layers of flavor. The fresh veggies brighten the soup, and the miso paste gives it that unmistakable umami punch. When shopping, opt for low-sodium chicken broth so you can control the saltiness better—trust me, it makes a difference.
- Avocado oil or olive oil: I love using avocado oil because it handles heat well and adds a subtle, smooth flavor.
- White or yellow onion: Thin slices soften nicely and create a sweet base for the soup.
- Carrots: Julienned for quicker cooking and a little crunch that adds texture.
- Celery: Adds freshness and a slight herbal note that balances the miso’s richness.
- Cremini mushrooms: Their earthiness elevates this soup and adds depth.
- Garlic: Thinly sliced to gently infuse the oil without overpowering.
- Ginger: Julienned fresh ginger brings a bright, warming spice that’s essential here.
- Chicken broth (low-sodium): The clear base that ties everything together—consider making your own if time allows.
- White miso paste: The star ingredient—dissolved carefully into broth to avoid clumps and bitterness.
- Shredded chicken (breast and/or thigh): Use leftovers or rotisserie chicken for an ultra-easy shortcut.
- Toasted sesame oil: Just a splash at the end adds an irresistible nutty aroma.
- Rice vinegar: A touch brightens the soup right before serving.
- Sliced green onions and cilantro: Fresh garnishes to make every spoonful pop.
Variations
I like to play around with this Easy Chicken Miso Soup Recipe depending on what’s in my fridge or how I’m feeling—sometimes I want it heartier, sometimes lighter. Don’t be afraid to customize it!
- Make it heartier: Adding cooked soba noodles or rice turns this soup into a filling meal my family loves after busy days.
- Vegetarian option: Swap chicken broth and shredded chicken for vegetable broth and tofu cubes for a delicious meatless version.
- Extra greens: Stir in baby spinach or kale at the end—you’ll be amazed at how easy it is to sneak more veggies in.
- Spicy kick: A dash of chili oil or sliced fresh chili peppers adds a warming heat I enjoy on cooler evenings.
How to Make Easy Chicken Miso Soup Recipe
Step 1: Sauté the Veggies to Build Flavor
Start by heating your Dutch oven or large pot over medium-high heat and adding the avocado oil. Toss in the sliced onions, carrots, celery, cremini mushrooms, garlic, and julienned ginger. Stir frequently for 6-7 minutes, until the onions soften and everything smells incredible. This step is key—you’re coaxing out the natural sweetness and earthy flavors that will make your broth shine.
Step 2: Add Broth and Simmer the Soup
Pour in all but one cup of your chicken broth. Crank the heat to high so the soup comes to a boil, then lower it to medium and let it simmer gently for 8-10 minutes. You want the carrots to be tender but still hold their shape, which gives the soup a lovely texture.
Step 3: Dissolve the Miso Separately
This is a little trick I discovered that really helps. Heat the last cup of chicken broth until hot but not boiling—about a minute in the microwave works perfectly. Whisk in the white miso paste until it fully dissolves. You don’t want to dump undissolved miso into your hot soup or it can clump and develop a bitter taste.
Step 4: Combine Chicken and Finish the Soup
Stir your shredded chicken and the miso broth into the pot. Cook over medium for 1-2 minutes, stirring continuously, just until the chicken is heated through. This gentle heat preserves that fresh miso flavor and keeps the chicken tender. Finally, stir in toasted sesame oil and rice vinegar, adjust salt if you want, and get ready to serve.
Pro Tips for Making Easy Chicken Miso Soup Recipe
- Don’t Boil the Miso: Boiling miso kills its delicate flavors and probiotics; always dissolve miso in warm broth and add near the end.
- Use Leftover Chicken: Perfect excuse to repurpose rotisserie or cooked chicken—you save time and reduce waste.
- Slice Veggies Uniformly: Julienne carrots and ginger for even cooking and that beautiful thread-like texture.
- Adjust Salt Gradually: Miso paste is salty—taste as you go before adding extra salt to avoid over-seasoning.
How to Serve Easy Chicken Miso Soup Recipe
Garnishes
I’m a big fan of topping this soup off with fresh, crunchy green onions and bright cilantro. The fresh herbs add a lovely contrast to the warm, savory broth and make each bite feel vibrant. Sometimes I throw in a few thinly sliced chili peppers if I want a little heat.
Side Dishes
This soup pairs beautifully with a simple bowl of steamed jasmine rice or crusty bread to soak up every last drop. On busy nights, I’ll serve it alongside a quick cucumber salad dressed with rice vinegar and sesame seeds for something cool and refreshing.
Creative Ways to Present
I once served this Easy Chicken Miso Soup Recipe in pretty ceramic bowls lined on a wooden tray with a side of scallion pancakes for a cozy Japanese-inspired dinner party. Little bamboo steamers filled with pickled veggies made it feel extra special. Presentation really elevates the experience, even for a humble soup!
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge, and it keeps well for up to 3 days. The flavors actually develop and meld beautifully overnight, making for a tastier next-day meal. Just be sure to refrigerate promptly after cooking.
Freezing
Freezing this soup can be a bit tricky because miso doesn’t always reheat smoothly, sometimes becoming grainy. However, I’ve had good luck freezing the soup base (without miso and chicken) separately, then adding fresh miso and chicken after thawing and reheating on the stove. This keeps the texture and flavor fresh.
Reheating
When reheating, do so gently on medium heat and stir frequently to prevent scorching and to keep the broth silky. Avoid boiling after adding miso and chicken to preserve the delicate flavors. A gentle simmer until warmed through is perfect.
FAQs
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Can I make this Easy Chicken Miso Soup Recipe vegetarian?
Absolutely! Just substitute the chicken broth with vegetable broth and replace shredded chicken with cubes of firm tofu or even tempeh. The miso paste already provides fantastic umami depth that will keep the soup flavorful.
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What kind of miso paste should I use?
For this recipe, I recommend using white miso paste—it’s milder and sweeter, perfect for a delicate soup base. However, you can experiment with yellow or red miso for deeper, more robust flavors depending on your preference.
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Can I use raw chicken instead of pre-cooked shredded chicken?
You can, but it requires a slightly different method: add the raw chicken to the broth early on so it cooks fully while simmering. This will add cooking time but allows you to control chicken tenderness. Just be sure it’s cooked through before serving.
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How can I adjust the saltiness of this soup?
Miso paste and chicken broth already contribute saltiness, so it’s best to add salt sparingly after tasting the finished soup. Using low-sodium broth gives you better control. Remember, you can always add more salt later, but it’s hard to fix over-salting.
Final Thoughts
Making this Easy Chicken Miso Soup Recipe has been a game-changer on my busy nights and chilly weekends. It’s one of those dishes that feels fancy without the fuss, and it’s endlessly adaptable depending on what you have on hand. I love how putting it all together fills the kitchen with such a cozy aroma that promises comfort in every bowl. I hope you enjoy this soup as much as my family does—give it a try, and it might just become your go-to comfort food too!
Print
Easy Chicken Miso Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Description
Chicken Miso Soup is a warm and comforting dish featuring tender shredded chicken, savory miso, and a medley of fresh vegetables simmered in low-sodium chicken broth. This flavorful and nutritious soup combines rich umami flavors from miso paste and toasted sesame oil with the aromatic punch of garlic and ginger, making it a perfect easy-to-make meal packed with protein and vegetables.
Ingredients
Vegetables
- 1 medium white or yellow onion, sliced into thin vertical strips
- 1 ¼ cups peeled and thinly sliced or julienned carrots
- 1 ¼ cups thinly sliced celery
- 8 oz sliced cremini mushrooms (about 2 ½ cups)
- 1 clove garlic, peeled and thinly sliced
- 1 tablespoon peeled and thinly julienned ginger
Liquids & Broth
- 8 cups (2 quarts) low-sodium chicken broth, divided
- 2 tablespoons white miso paste
- 2 teaspoons toasted sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons avocado oil or olive oil
Protein
- 2 ½ cups shredded chicken (breast and/or thigh meat)
Garnish
- Sliced green onions and/or cilantro (to garnish)
- Additional salt, to taste (optional)
Instructions
- Sauté vegetables: Preheat a Dutch oven or large stock pot over medium-high heat. Add avocado oil or olive oil, then sauté the onions, carrots, celery, mushrooms, garlic, and ginger for 6-7 minutes, stirring frequently, until the onions begin to soften.
- Add broth and simmer: Stir in all but 1 cup of the chicken broth into the vegetable mixture. Increase heat to high and bring the broth to a boil. Then reduce heat to medium and simmer for 8-10 minutes until carrots are tender.
- Prepare miso broth: In a small microwave-safe bowl, heat the remaining 1 cup of chicken broth for 1 minute until hot but not boiling. Whisk the white miso paste into the warm broth until fully dissolved.
- Add chicken and miso broth: Stir the shredded chicken and the miso broth into the soup. Cook on medium heat for 1-2 minutes, stirring continuously, until the chicken is heated through.
- Finish and serve: Stir in toasted sesame oil and rice vinegar. Season with additional salt if needed. Serve hot garnished with sliced green onions and/or cilantro.
Notes
- This chicken miso soup is a hearty and comforting meal that comes together quickly, perfect for busy weeknights.
- The combination of miso and sesame oil adds a delightful depth of umami and aroma.
- Using low-sodium chicken broth allows you to control the saltiness of the soup better.
- Feel free to swap cremini mushrooms for shiitake or button mushrooms if preferred.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 229 kcal
- Sugar: 4 g
- Sodium: 1619 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 49 mg
