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Chicken Miso Soup

A hearty bowl of Chicken Miso Soup, blending umami miso with tender vegetables and shredded chicken for a comfort-filled meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Japanese
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 tablespoons avocado oil or olive oil For sautéing, this oil helps create a perfect base.
  • 1 medium white or yellow onion (sliced into thin vertical strips) Provides essential flavor.
  • 1 ¼ cups peeled and thinly sliced or julienned carrots Brighten the dish with their vibrant color and natural sweetness.
  • 1 ¼ cups thinly sliced celery Adds a crisp texture and distinct flavor.
  • 8 oz sliced cremini mushrooms (about 2 ½ cups) Adds a wonderful umami taste.
  • 1 clove garlic (peeled and thinly sliced) Enhances the dish with its aromatic allure.
  • 1 tablespoon peeled and thinly julienned ginger Adds warmth and a slight zing.
  • 8 cups low-sodium chicken broth, divided The heart of the soup, providing a rich base.
Seasoning and Protein
  • 2 tablespoons white miso paste Key for achieving the classic miso flavor.
  • 2 ½ cups shredded chicken (breast and/or thigh meat) Makes the soup filling and nourishing.
  • 2 teaspoons toasted sesame oil Adds a nutty aroma and flavor.
  • 1 tablespoon rice vinegar Balances the soup with acidity.
  • Additional salt (to taste, optional) Adjust the seasoning based on preference.
Garnish
  • Sliced green onions and/or cilantro Enhances presentation and brings freshness.

Method
 

Preparation
  1. Preheat a Dutch oven or large stock pot over medium-high heat.
  2. Add 2 tablespoons of avocado oil or olive oil, then sauté the onions, carrots, celery, mushrooms, garlic, and ginger for about 6-7 minutes until the onions begin to soften and the vegetables become fragrant.
Cooking
  1. Stir in all but 1 cup of the chicken broth into your vegetable mixture, increase the heat to high, and bring the broth to a boil.
  2. Once bubbling, reduce heat to medium and let it simmer for 8-10 minutes until the carrots become tender.
  3. In a small bowl, heat the remaining 1 cup of chicken broth in the microwave for about 1 minute until hot but not boiling. Whisk in the white miso paste until completely dissolved.
  4. Add the shredded chicken and the miso broth to the soup pot and cook on medium heat for an additional 1-2 minutes until the chicken is heated through.
  5. Stir in toasted sesame oil and rice vinegar into the soup, seasoning with additional salt if desired.
Serving
  1. Serve the soup piping hot, garnished with sliced green onions and/or fresh cilantro.

Notes

Consider incorporating baby bok choy or spinach for added greens. For a bit of spice, add chili oil or fresh sliced chili. Adjust seasoning according to preference.