Best 4 Miso Chicken And Green Onion Soup Recipes

Indulge in the tantalizing flavors of Japanese cuisine with our specially curated collection of miso chicken and green onion soup recipes. Embark on a culinary journey as we explore a diverse range of soups, each bursting with umami richness, comforting warmth, and a symphony of textures. From the classic simplicity of our traditional miso soup to the innovative fusion of our miso ramen, these recipes promise a delightful experience for every palate. Discover the art of balancing salty, sweet, and savory flavors as you explore the versatility of miso paste, a staple ingredient in Japanese cooking.

Prepare to be captivated by our classic miso soup, a comforting broth brimming with umami goodness. With just a few simple ingredients, you can create this timeless dish that embodies the essence of Japanese culinary tradition. Elevate your taste buds with our miso ramen, a harmonious blend of savory miso broth, tender noodles, and an array of toppings that create a symphony of flavors and textures. For a more substantial meal, try our hearty miso chicken and udon soup, where succulent chicken pieces and chewy udon noodles swim in a flavorful miso broth, promising a satisfying and nourishing experience.

Explore the vibrant flavors of our spicy miso ramen, a fiery rendition of the classic dish that packs a punch. Get creative with our miso担担men (noodles), inspired by the beloved Chinese dish, where a rich and nutty sesame sauce harmonizes perfectly with the savory miso broth. And for a delightful twist, try our unique miso chicken and green onion soup, where tender chicken and crisp green onions mingle in a light and refreshing miso broth, offering a delightful contrast of textures and flavors. With each recipe carefully crafted to showcase the versatility and depth of miso paste, this collection promises to transport you to the heart of Japan, one spoonful at a time.

Here are our top 4 tried and tested recipes!

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

Ingredients

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

MISO CHICKEN

Miso Chicken image

Marinated in a homemade all-purpose miso sauce and pan-fried till crispy, this Miso Chicken is very moist, flavorful, and delicious. Serve over steamed rice and drizzle extra miso sauce on top!

Provided by Namiko Chen

Categories Main Course

Time P1DT25m

Number Of Ingredients 7

Ingredients

5 boneless, skin-on chicken thighs
5 Tbsp All-Purpose Miso Sauce (homemade)
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) ((for cooking))
1 Tbsp All-Purpose Miso Sauce (homemade)
1 Tbsp water
1 tsp toasted white sesame seeds
1 green onion/scallion ((chopped))

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 350 kcal, Carbohydrate 7 g, Protein 20 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 111 mg, Sodium 598 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

MISO FRENCH ONION SOUP

Miso French Onion Soup image

John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore. His wife, Eun Joo Lee, is a vegetarian. He created this soup for her.

Provided by Elaine Louie

Categories dinner, lunch, soups and stews

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup plus 1 tablespoon olive oil
2 1/2 pounds large Spanish onions, peeled, halved, and thinly sliced (about 4 cups)
8 diagonal slices of baguette, about 1/4 inch thick.
1/3 cup miso
1 tablespoon finely chopped fresh thyme, optional
Salt and freshly ground black pepper
4 large slices Swiss cheese

Steps:

Preheat oven to 325 degrees. Place a large sauté pan over medium-high heat for 1 minute. Add 1/4 cup olive oil, and heat until shimmering. Add the onions and cook, stirring constantly and adjusting heat as needed, until the onions are soft and deep golden brown, about 20 to 25 minutes. Remove pan from heat and allow onions to cool in the pan.
Brush both sides of the bread slices with the remaining 1 tablespoon olive oil and place on a baking sheet. Bake, turning once, until just crisp, about 4 minutes a side. Remove from oven and set aside.
Pour 3 cups of water into a 2 quart saucepan. Cover and bring to a boil. Add miso, thyme, and cooked onions; mix well. Simmer and season with salt and pepper as needed.
Preheat a broiler. Place a large oven-proof serving bowl or four small oven-proof bowls on a broiling pan or small baking sheet. Pour the hot soup into the large bowl or divide among the small bowls. Place the croutons on top of the soup, and top with Swiss cheese slices. Place the pan holding the soup directly under the broiler until the cheese is melted, and the soup is bubbling. Serve immediately.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 18 grams, Carbohydrate 38 grams, Fat 29 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 1008 milligrams, Sugar 11 grams, TransFat 0 grams

MISO, CHICKEN AND GREEN ONION SOUP

Miso, Chicken and Green Onion Soup image

Make and share this Miso, Chicken and Green Onion Soup recipe from Food.com.

Provided by kelly in TO

Categories Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cooked turkey or 2 cups firm tofu, cut in 1/2-inch cubes
1 onion, peeled and chopped
5 green onions, trimmed and chopped
1 1/2 cups portabella mushrooms, peeled and sliced
8 cups low sodium chicken broth or 8 cups vegetable broth
2 tablespoons miso
sea salt
black pepper

Steps:

In a large pan or skillet, saute onions until golden, then add the sliced mushrooms and cook for 5 minutes. Add only a 1/2 cup of the cooking broth and continue cooking onions and mushrooms until that liquid almost disappears.
In a small bowl whisk the miso paste with 2 tbsp of the broth. Pour into skillet and cook. Season with sea salt and pepper. Add the remaining broth and cooked chicken, turkey or tofu. Cook for 30 minutes more over a low heat.

Nutrition Facts : Calories 171.4, Fat 6, SaturatedFat 1.7, Cholesterol 39.2, Sodium 338, Carbohydrate 9.2, Fiber 1.2, Sugar 2.2, Protein 21.9

Tips:

Choose High-Quality Miso Paste: Opt for a premium brand of miso paste made from whole soybeans and traditional fermentation methods. This ensures a rich, flavorful, and authentic miso taste.
Use Fresh Ingredients: The freshness of your ingredients greatly impacts the overall flavor of the soup. Use fresh, crisp green onions, succulent chicken, and vibrant vegetables for the best results.
Don't Overcook the Chicken: Be mindful not to overcook the chicken, as this can result in dry and tough meat. Aim for a tender and juicy texture by cooking the chicken until it reaches an internal temperature of 165°F (74°C).
Balance the Flavors: Miso soup should strike a balance between salty, sweet, and umami flavors. Adjust the amount of miso paste, soy sauce, and other seasonings to suit your preference.
Garnish Generously: Before serving, garnish your miso chicken and green onion soup generously with fresh herbs like cilantro, green onions, or shiso leaves. This adds a pop of color, freshness, and extra flavor to the soup.

Conclusion:

In conclusion, the recipes presented in this article offer a delicious and versatile way to incorporate the unique flavors of miso paste into your culinary repertoire. Whether you prefer a classic miso chicken and green onion soup, a hearty miso ramen, or a refreshing miso-glazed salmon, these recipes provide a range of options to tantalize your taste buds. With their simple ingredients, easy-to-follow instructions, and the depth of flavor they deliver, these miso-based dishes are sure to become favorites in your kitchen. So, embark on a culinary journey and explore the wonderful world of miso, creating delectable dishes that nourish your body and soul.