Chicken Miso Soup
Chicken miso soup is so quick to make, think five minutes of cooking time! The miso paste gives a blast of umami flavor which will keep you wanting more of this delicious chicken and veggie soup.
Why This Recipe Works
- So quick to make: Five-minute meal
- Perfect to make for one, or many people
- One of my favourite lunches to make for myself
- Miso paste is a Japanese fermented product.
Ingredients you will need
To make my Chicken Miso Soup you will need:
- Chicken broth
- Garlic cloves
- Ginger
- Chicken breast
- Mushrooms
- Miso paste
- Baby spinach leaves
- Seaweed
Ingredients Notes & Substitutions
- 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.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my quick miso soup recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Peel and thinly slice the garlic clove, peel and slice the garlic into matchsticks.
Step one: Put the chicken broth, garlic and ginger in a pot and bring to a boil (a lid will mean it will boil faster).
Step two: While the broth is coming to the boil finely slice the chicken and mushrooms, and tear up the seaweed sheet.
Step three: Once the broth is boiling add thinly sliced chicken and simmer for 3 minutes (stir to ensure it does not stick together)
Step four: Add the sliced mushrooms, and simmer for 2 minutes
Step five: Stir in the miso paste, then add the spinach leaves and seaweed. They will wilt.
Enjoy!
Top Tips
Here is how you can make this chicken miso soup perfectly every time!
- 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
FAQs
Miso paste is made from fermented soybeans and rice. Red miso paste is stronger in flavour and is often fermented for longer, while white miso paste has a higher percentage of rice which means it is milder in flavour and lighter in colour.
Yes miso paste is a traditional Japanese fermented food. The fermentation process means miso paste can be rich in probiotics.
Chicken Miso Soup
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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)Â
- 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.
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