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
Scale
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
