Best 6 Chicken Miso Soup Recipes

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Immerse yourself in the realm of flavors with our delectable Chicken Miso Soup recipe, a harmonious blend of savory and umami. This comforting broth, infused with the essence of chicken and the depth of miso paste, is a symphony of taste and nourishment. Whether you seek a quick and effortless weekday meal or a wholesome dinner option, this versatile soup delivers.

Dive into the culinary journey with two variations to suit your preferences. The classic Chicken Miso Soup recipe captures the essence of simplicity, utilizing pantry staples to create a soul-satisfying broth. For those seeking a touch of extravagance, the Chicken Miso Soup with Vegetables and Noodles recipe elevates the dish with an array of vibrant vegetables and the delightful texture of noodles. Both variations promise a symphony of flavors that will tantalize your taste buds and leave you craving more.

As you embark on this culinary adventure, remember that the quality of ingredients is paramount. Opt for free-range chicken or organic vegetables to elevate the flavor profile of your soup. Customize the spice level to your liking, adding a pinch of chili flakes or a dollop of Sriracha for a fiery kick. Garnish with fresh herbs like cilantro or scallions to add a burst of color and freshness.

Whether you're a seasoned chef or a novice in the kitchen, our Chicken Miso Soup recipes are designed for ease and enjoyment. Follow the step-by-step instructions, and you'll be rewarded with a steaming bowl of nourishing soup that promises to warm your soul and satisfy your taste buds.

Here are our top 6 tried and tested recipes!

CHICKEN MISO SOUP



Chicken Miso Soup image

This unique version of chicken soup is packed with vegetables in a savory miso broth.

Provided by Joaquin de la Concepción

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

4 bone-in chicken thighs, or more to taste
1 pinch dried oregano, or to taste
kosher salt and ground black pepper to taste
3 bay leaves
3 tablespoons miso paste, or more to taste
4 quarts water, or as needed
½ bunch celery, diced
4 carrots, chopped, or more to taste
1 bunch fresh dill, minced
½ butternut squash, peeled and chopped
½ small head red cabbage, chopped
1 purple turnip, peeled and chopped
1 leek, diced
½ red bell pepper, seeded and diced
1 large jalapeno pepper, with seeds, diced

Steps:

  • Place chicken thighs in a large pot and season generously with oregano, salt, and pepper. Add bay leaves and miso paste. Fill pot with water and bring to a rolling boil. Reduce heat to medium and cook until thighs are no longer pink in the centers and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Remove thighs and bay leaves from the pot. Tear meat off the bones and chop. Discard bones and bay leaves and return meat to the pot. Reduce heat to medium-low; add celery, carrots, and dill. Stir and add butternut squash, cabbage, and turnip. Cook, 5 to 10 minutes more.
  • Add leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are soft, about 30 minutes more. Add salt to taste.

Nutrition Facts : Calories 222 calories, Carbohydrate 26.4 g, Cholesterol 46.9 mg, Fat 6.4 g, Fiber 6.2 g, Protein 16.8 g, SaturatedFat 1.7 g, Sodium 558.7 mg, Sugar 9.1 g

SPRING CHICKEN MISO SOUP



Spring Chicken Miso Soup image

Soup is welcome all year round, but it goes without saying a springtime soup veers lighter, even if the weather is still cool. Fresh green vegetables, like young leeks, peas and spinach, should play a major role. This delicate yet flavorful soup re-works the comforting chicken-noodle concept with a Japanese-inspired ingredient list.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 15

1 1/2 pounds boneless, skinless chicken thighs
Salt and pepper
2 tablespoons vegetable oil
2 garlic cloves, minced
2 teaspoons grated ginger
1 tablespoon mirin or sherry
1 tablespoon sugar
1 tablespoon tamari or light soy sauce
8 ounces soba (buckwheat noodles)
8 ounces sugar snap peas or snow peas, trimmed
8 cups water
2 medium leeks, white and tender green part, diced, about 2 cups
1/4 cup white miso, or more to taste
5 ounces baby spinach, about 4 cups
A few basil or shiso leaves, julienned

Steps:

  • Season chicken thighs on all sides with salt and pepper. Put oil in a heavy-bottomed soup pot over medium high heat. Add thighs and cook for 3 to 4 minutes, reducing heat to keep meat from browning. Turn and cook other side for about 2 minutes.
  • Add garlic and ginger and let sizzle without browning. Add mirin, sugar, tamari and 8 cups water, then bring mixture to boil. Lower heat and simmer gently for 20 minutes. Turn off heat. Remove thighs and chop into 1/2-inch chunks, then return meat to pot. Taste broth and adjust salt if necessary.
  • In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook. Drain noodles and refresh with cool water, then leave at room temperature.
  • Bring a small pot of salted water to boil. Add snap peas and leeks and simmer 1 minute, then drain and refresh with cool water. Leave at room temperature.
  • To serve, reheat broth to just under a boil. Dilute miso with a little hot broth and whisk into soup. Add spinach and let wilt slightly, then add leeks and snap peas and let them warm for 1 minute. Divide the noodles among 6 warmed bowls and ladle soup over. Top each bowl with a little basil.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1360 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN MUSHROOM MISO SOUP



Chicken Mushroom Miso Soup image

Not feeling well? I wasn't and I decided to make a nice healthy healing pot of soup. Aah the comfort! This is a quick make soup with the root ingredients grated takes no time to cook. You can also incorporate cooked noodles, or rice Naturally produced miso, (pronounced mee-so) is "a delicious all purpose, high-protein seasoning. A nutritious balance of natural carbohydrates, essential oils, minerals, vitamins, and protein of the highest quality, containing all of the essential amino acids. Also known as fermented soy bean paste, is an excellent source friendly bacteria. "Unpasteurized miso is a "living food" containing natural digestive enzymes, Lactobacillus, and other microorganisms which aid in the digestion of all foods, and which have been shown to ward off and destroy harmful microorganisms, thereby creating a healthy digestive system."(source: www.southrivermiso.com)" You don't want to cook the miso. Just before serving add it to hot water then stir into the soup and serve.

Provided by Rita1652

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

6 cups chicken broth or 6 cups water
1 lb chicken breasts, cubed (boneless, skinless) or 3 -4 cups leftover shredded chicken
1 tablespoon sliced lemongrass
1 tablespoon chopped basil or 1 tablespoon chopped cilantro
1 small carrot, grated
1 tablespoon grated ginger
3 cloves black garlic or 3 garlic cloves, minced
1/4 cup grated ginseng roots
1/4 cup grated burdock root (optional)
1 -2 cup chopped arugula or 1 -2 cup spinach, well washed and stems trimmed
3 ounces enoki mushrooms, separated
4 button mushrooms, sliced
3 baby king mixed mushrooms, julienned
2 -4 tablespoons miso, i used light in sodium (to taste)
green onion, tops removed thinly sliced
toasted sesame oil
salt, soy, tamari to taste
cabbage kimchi, to taste

Steps:

  • In a medium sauce pan bring water or chicken broth to a boil.
  • Add ingredients chicken trough the mushrooms. Reduce the heat to a gentle simmer and remove from heat. In one cup hot water whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot along with the tofu.
  • Taste, and then add more miso, salt, soy a bit at a time until it is to your liking.
  • Remove from the heat, and let it sit for just a minute or so. Garnish with scallions and or Sesame oil, Kimchi to taste if using.

CHICKEN AND VEGGIE MISO SOUP (INSTANT POT® VERSION)



Chicken and Veggie Miso Soup (Instant Pot® Version) image

A Japanese-inspired take on traditional chicken noodle soup. Full of fresh ingredients and delicious flavor!

Provided by JoDee Phillips

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h7m

Yield 8

Number Of Ingredients 15

1 tablespoon grapeseed oil, or more to taste
5 medium (blank)s carrots, chopped
2 each leeks, diced
5 ounces shiitake mushrooms, sliced
1 onion, diced
2 pounds skinless, boneless chicken thighs
1 pinch salt and ground black pepper to taste
8 cups chicken broth
½ cup miso paste
8 cloves garlic, minced
1 tablespoon soy sauce
1 (2 inch) piece ginger root, grated
1 dash sriracha sauce, or to taste
½ head napa cabbage, torn into pieces
1 head baby bok choy

Steps:

  • Pour grapeseed oil into an electric pressure cooker (such as Instant Pot®). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Saute setting until softened, about 5 minutes.
  • Season chicken thighs with salt and pepper; add to the cooker. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.
  • Remove chicken thighs and shred with 2 forks on a cutting board. Return to the cooker with the miso paste, garlic, soy sauce, ginger, and sriracha sauce. Cook and stir on the Saute setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy pieces; cook until softened, about 5 minutes.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 17.4 g, Cholesterol 74.5 mg, Fat 11.1 g, Fiber 3.4 g, Protein 24.3 g, SaturatedFat 2.5 g, Sodium 2047.2 mg, Sugar 6.4 g

CHICKEN AND NOODLE MISO SOUP



Chicken and Noodle Miso Soup image

Australian chef Donna Hay's version. It's quite different from the other version already listed here.

Provided by AmandaInOz

Categories     Clear Soup

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup miso
1/4 cup warm water
6 cups water
1 large red chile, sliced
1 tablespoon finely grated ginger
3 green onions, thinly sliced
2 chicken breasts, trimmed and thinly sliced
100 g snow peas, halved
250 g udon noodles
3 green onions, thinly sliced for garnish

Steps:

  • Place the miso paste and warm water in a small bowl and stir to combine.
  • Place the water, chilli, ginger and green onions in a large saucepan over high heat and bring to the boil.
  • Add the chicken, snow peas and noodles and cook for 3-4 minutes until the chicken and noodles are cooked through.
  • Stir the miso mixture into the noodle mixture.
  • To serve, spoon into bowls and top with extra green onions.

Nutrition Facts : Calories 407.2, Fat 8.4, SaturatedFat 2.2, Cholesterol 46.4, Sodium 1840.2, Carbohydrate 56.2, Fiber 5.2, Sugar 3.2, Protein 25.6

MISO, CHICKEN, AND GREEN ONION SOUP



Miso, Chicken, and Green Onion Soup image

Great homemade miso soup. It's loaded with protein, and if you're vegan you can substitute firm tofu for the chicken.

Provided by Micaella

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h19m

Yield 4

Number Of Ingredients 8

1 tablespoon vegetable oil, or as needed
1 onion, chopped
1 ½ portobello mushrooms, stemmed and sliced
8 cups low-sodium chicken broth, divided
2 tablespoons miso paste
sea salt and ground black pepper to taste
2 cups cubed, cooked chicken
5 green onions, trimmed and chopped

Steps:

  • Heat oil in a skillet over medium heat; stir in onion. Cook and stir onion until golden, about 5 minutes. Add mushrooms and cook until softened, about 5 minutes more. Pour in 1/2 cup broth; simmer, stirring occasionally, until liquid is reduced, 8 to 10 minutes.
  • Whisk miso paste and 2 tablespoons broth together in a bowl. Pour into the vegetable mixture. Season with salt and pepper. Cook and stir to coat the vegetables, about 1 minute. Add chicken meat and the remaining broth. Reduce heat to low and simmer soup until flavors are well blended, about 30 minutes.

Nutrition Facts : Calories 119.1 calories, Carbohydrate 11.1 g, Cholesterol 8.1 mg, Fat 4.8 g, Fiber 2.1 g, Protein 8.7 g, SaturatedFat 1.5 g, Sodium 593.2 mg, Sugar 5.2 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final soup. Look for free-range chicken, organic vegetables, and high-quality miso paste.
  • Don't overcrowd the pot: If you add too much chicken or vegetables to the pot, the soup will become crowded and the flavors will be diluted. Add the ingredients in batches if necessary.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to develop and deepen. If you're short on time, you can simmer the soup for a shorter period of time, but the flavor will be less complex.
  • Taste the soup before serving and adjust the seasoning as needed: Add more miso paste, salt, or pepper to taste. You can also add a squeeze of lemon or lime juice for a bit of brightness.
  • Garnish the soup with your favorite toppings: Some popular options include green onions, cilantro, sesame seeds, and nori strips.

Conclusion:

Chicken miso soup is a delicious and nutritious soup that is perfect for a quick and easy meal. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a delicious bowl of chicken miso soup that the whole family will enjoy.

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