Chicken Miso Soup
A comforting bowl of Chicken Miso Soup combining rich chicken flavors with miso and fresh vegetables, perfect for any occasion.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs
- 4 cups chicken broth Use homemade for best flavor
- 1 cup water
- 3 tablespoons miso paste (white or yellow) Avoid red miso for a milder flavor
- 1 cup sliced mushrooms (shiitake or button)
- 1 cup chopped bok choy or spinach Alternatively use other leafy greens
- 1 small carrot, julienned
- 2 each green onions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil Enhances flavor
- Optional: Tofu, seaweed, or additional vegetables as desired Customize with ingredients on hand
Instructions
Preparation
- Cut the boneless, skinless chicken thighs into bite-sized pieces and season lightly with salt and pepper.
- Heat sesame oil in a large pot over medium heat.
Cooking
- Add the chicken pieces and sauté for about 5 to 7 minutes until browned and fully cooked.
- Pour in chicken broth and water, stirring well to combine; raise heat to bring to a gentle boil.
- In a small bowl, mix 3 tablespoons of miso paste with a ladle of hot broth until smooth, then add back to the pot.
- Toss in sliced mushrooms, julienned carrot, and chopped bok choy or spinach, and let cook for an additional 5 to 10 minutes.
- Stir in soy sauce and adjust seasoning with salt and pepper as needed.
- Sprinkle sliced green onions on top just before serving.
- Ladle the soup into bowls and serve hot.
Notes
Serve with a side of steamed rice or crusty bread. Consider additional toppings like sliced green onions or sesame seeds for extra appeal.