Description
This Chicken Miso Soup is a warm, comforting, and nutritious dish packed with tender shredded chicken, fresh vegetables, and flavorful miso broth.
Ingredients
Scale
- 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
- 2 tablespoons avocado oil or olive oil
- 8 cups (2 quarts) low-sodium chicken broth, divided
- 2 teaspoons toasted sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons white miso paste
- 2 ½ cups shredded cooked chicken (breast and/or thigh meat)
- Additional salt, to taste (optional)
- Sliced green onions and/or cilantro, for garnish
Instructions
- Preheat a Dutch oven or large stock pot over medium-high heat. Add avocado or olive oil, then sauté the onions, carrots, celery, mushrooms, garlic, and ginger for 6-7 minutes, stirring frequently, until the onions start to soften.
- Stir in all but 1 cup of the chicken broth into the vegetable mixture. Bring to a boil over high heat, then reduce to medium and simmer for 8-10 minutes until the carrots are tender.
- 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 this broth until fully dissolved.
- Stir the shredded chicken and miso broth into the soup. Cook over medium heat for 1-2 minutes, stirring continuously, until the chicken is thoroughly heated.
- Stir in the toasted sesame oil and rice vinegar. Adjust salt to taste if needed. Serve hot, garnished with sliced green onions and/or cilantro.
Notes
- This dish is perfect for any time of the year.
- You can customize the vegetables based on your preference.
- Use low-sodium ingredients for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 229
- Sugar: 3 g
- Sodium: 500 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: 60 mg