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Comforting Chicken Miso Soup with Vegetables

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A quick and easy chicken miso soup with fresh vegetables that delivers comforting, umami-rich flavor perfect for cozy dinners and family meals.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), thinly sliced
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 3 tablespoons white miso paste
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, minced
  • 1 cup (150 g) shiitake mushrooms, sliced (or button mushrooms)
  • 1 medium carrot, thinly sliced on the bias
  • 1 cup (100 g) baby spinach leaves
  • 1/2 cup (75 g) chopped green onions (white and green parts)
  • 1/2 cup (75 g) diced firm tofu (optional)
  • 1 teaspoon toasted sesame oil
  • Fresh cilantro or parsley for garnish (optional)

Instructions

  1. Rinse and thinly slice the chicken breasts. Clean and slice the shiitake mushrooms, peel and slice the carrot, chop the green onions, and mince the garlic and ginger. Dice tofu into bite-sized cubes if using. Keep spinach leaves ready to add at the end.
  2. Pour the chicken broth into a large soup pot and bring to a gentle simmer over medium heat. Add minced garlic and ginger and simmer for 3-4 minutes until fragrant.
  3. Add the sliced chicken to the broth. Stir occasionally and cook until chicken turns opaque and is cooked through, about 5 minutes.
  4. Add sliced mushrooms and carrots to the pot. Cook until tender but still slightly crisp, about 5-7 minutes.
  5. In a small bowl, ladle about 1 cup of hot broth and whisk in the miso paste until smooth. Stir the miso mixture slowly back into the soup pot. Avoid boiling the soup after adding miso.
  6. Stir in soy sauce, tofu cubes (if using), and baby spinach. Let simmer gently for 1-2 minutes until spinach wilts.
  7. Remove from heat and drizzle toasted sesame oil over the soup. Stir gently. Ladle into bowls and garnish with chopped green onions and fresh cilantro or parsley if desired.

Notes

Keep miso paste out of boiling water to preserve probiotics and flavor. Dissolve miso in warm broth before adding to soup to avoid clumps. Adjust soy sauce gradually to avoid oversalting. Use seasonal vegetables as desired. Leftovers keep well refrigerated for 3 days and freeze up to 2 months (without spinach).

Nutrition

Keywords: chicken miso soup, easy soup recipe, comforting soup, vegetable soup, quick dinner, healthy soup, gluten-free soup, low-carb soup

Find it online: https://tastypierecipes.com/comforting-chicken-miso-soup-recipe-easy-homemade-veggie-soup/