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Chicken Miso Soup

Chicken Miso Soup Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 6 cups chicken broth
  • 2 medium carrots, thinly sliced
  • 4 oz mushrooms, sliced
  • 3 tbsp white miso paste
  • 1 tbsp soy sauce
  • Salt and black pepper
  • 2 green onions, sliced
  • Optional handful of baby spinach

Method
 

  1. Heat sesame oil in a large pot over medium-high heat. Season chicken with salt and pepper, add to the pot, and brown 3 minutes per side. Add garlic and ginger; stir 30 seconds.
  2. Pour in the broth, bring to a boil, then reduce to a simmer. Cover and cook 10 minutes until chicken is cooked through.
  3. Transfer chicken to a board and shred. Add carrots and mushrooms to the pot and simmer 5 minutes until tender.
  4. Turn off the heat. Whisk miso into 1/2 cup hot broth until smooth, then stir back into the pot with soy sauce and shredded chicken.
  5. Ladle into bowls and top with green onions and a drizzle of sesame oil. Add spinach now if using, and serve immediately.

Notes

The soup keeps well in the fridge for up to 3 days; reheat gently without boiling. Add fresh spinach just before serving so it stays bright. If you have dashi, use 3 cups chicken broth and 3 cups dashi for a more traditional Japanese flavor base.