Chicken Miso Soup

a bowl of miso soup with chicken and vegetables floating in the broth with text overlay for pinterest

4.58 from 28 votes

Chicken miso soup can be ready to eat in as little as five minutes, the fermented miso paste provides oodles of flavour and probiotics.

Cook Time5

Total Time5

Cuisine: Modern

Keyword: chicken miso broth, chicken miso soup, healthy recipes with miso paste, miso chicken soup, miso soup recipe

Servings: servings

Calories: 180kcal

Author: Stacey

Ingredients

2 cups chicken broth 500ml
1 clove garlic
1 centimeter ginger
200 g thinly sliced skinless chicken breast
4 mushrooms sliced
2 Tablespoons Miso paste
2 handful baby spinach leaves
2 grams roasted seaweed sheet 1 sheet

Instructions

Peel and thinly slice the garlic clove, peel and slice the garlic into matchsticks.
Put the chicken broth, garlic and ginger on to boil (a lid will mean it will boil faster).
While the broth is coming to the boil finely slice the chicken and mushrooms, and tear up the seaweed sheet.
Once the broth is boiling add thinly sliced chicken and simmer for 3 mins (stir to ensure it does not stick together)
Add the sliced mushrooms, and simmer for 2 minutes
Stir in the miso paste, then add the spinach leaves and seaweed. They will wilt
Enjoy

Notes

Miso paste is packed with flavour and can be salty, so be sure to taste your soup before adding any salt.
Turn this recipe into a chicken noodle soup by adding cooked rice noodles just before serving.
For another layer of texture, I love sprinkling some crispy scallions or shallots on the top!
For a single serve, reduce the broth to 250mls, the miso paste to 1 tablespoon and the chicken to 100 grams
Chicken broth: I like to use a chicken bone broth but you could also use stock or plain water.
Chicken breast: You could use chicken thighs or lean beef, lamb, fish or tofu as the protein in this recipe.
Mushrooms: I tend to use button mushrooms or portabello mushrooms as these are usually what I have on hand, but shiitake mushrooms are ideas. Thinly sliced zucchini or carrot also works well.
Miso paste: I have made this recipe with both red and white miso paste. I find miso paste in my local supermarket in the international aisle, but you can also find it in Asian grocery stores
Baby spinach leaves: This can be substituted for any green leafy vegetable, kale, bock choy, pak choy, or silverbeet.
Seaweed: Roasted nori sheets or my kids' seaweed snacks is what I use.

Nutrition

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