Miso Chicken Soup
Warm up with this comforting Miso Chicken Soup featuring tender chicken, fresh vegetables, and savory miso broth. Ready in just 40 minutes for a healthy meal.
Equipment
- large pot or Dutch oven
- large skillet
- small bowl
- whisk
- ladle
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 8 cups chicken broth
- 2 tablespoons vegetable oil
- 1 large yellow onion thinly sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger finely grated
- 2 carrots cut into 1/4-inch rounds
- 8 ounces cremini mushrooms sliced
- 2 cups shredded cooked chicken
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 4 ounces baby spinach
- 2 green onions thinly sliced
Instructions
- Pour the chicken broth into a large pot or Dutch oven and bring it to a gentle simmer over medium-high heat, then reduce the heat to low to keep it warm.
- Heat the vegetable oil in a separate large skillet over medium heat. Add the sliced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and grated ginger to the skillet and cook for 1 minute, stirring constantly, until fragrant. Add the carrots and mushrooms and cook for 5 more minutes, stirring occasionally, until the vegetables just begin to soften.
- Transfer the entire vegetable mixture from the skillet into the pot of warm broth. Add the shredded chicken, soy sauce, and let the soup simmer for 10 minutes to allow the flavors to meld.
- Place the miso paste in a small bowl. Ladle about 1/2 cup of the hot broth into the bowl and whisk vigorously until the miso is completely dissolved and smooth with no lumps.
- Remove the soup pot from the heat. Stir the dissolved miso mixture and the baby spinach into the pot until the spinach is just wilted, about 1 minute. Garnish servings with sliced green onions.