Miso Chicken Soup

Comforting and warming chicken soup flavored with miso, ginger, and mushrooms.

This Miso Chicken Soup filled with a warming flavor-packed broth, shredded chicken, and silken tofu is the ultimate comfort meal and is so simple to make.

I think I have found my new favorite soup. This Miso Chicken Soup is nothing short of flavorful with a hot umami-filled broth that’s simmered with ginger, scallions, and chicken thighs with added miso paste, mushroom seasoning, and shaoxing wine. The hot broth is poured over shredded chicken and rice and is perfectly filling and satisfying.

Why you’ll love this Miso Chicken Soup:

Hearty and filling. The protein and fiber from the shredded chicken and tofu will keep you satisfied and full.

Full of flavor. Full of salty and umami flavors from the miso paste, mushroom seasoning, and shaoxing wine.

Easy and simple to make. This recipe all comes together in one pot with minimal prep..

Ingredient Breakdown:

• Chicken – I recommend chicken thighs for this recipe for maximum flavor from the added fat. You can also substitute chicken breasts.
• Chicken broth – I used low-sodium broth since there are many other salty components in this recipe.
• Ginger – adds so much flavor to the broth.
• Green onion – can also use scallions.
• Miso paste – for added umami and salty taste.
• Silken tofu – I recommend soft tofu as the texture pairs well with the other components. You can omit if you don’t like.
• Mushroom seasoning – can be found at most Asian grocery stores. It’s essentially mushroom powder that is packed with umami flavor. You could also substitute with MSG.
• Shaoxing wine – also can be found at most Asian grocery stores. You can substitute rice vinegar if you don’t have access to this.
• Soy sauce – I used tamari or low-sodium soy sauce in this recipe. Any light soy sauce works!
• Cilantro – for added freshness.
• White pepper – spicier than black pepper. Can substitute black pepper.
• Rice – to make this soup heartier and more filling, I recommend serving over rice.

How to make Miso Chicken Soup:

1. Add chicken thighs to a large stockpot. Pour over broth and bring to a boil. Mix in mushroom seasoning, ginger, and green onion stalks. Reduce heat to low, cover, and let slowly simmer for 30-45 minutes to develop the flavors. Meanwhile, prepare rice in rice cooker.
2. Once chicken is tender and fully cooked, transfer chicken thighs to a plate to let cool. Remove ginger and scallions. Add miso paste to a bowl and pour in 4 tbsp hot broth. Whisk well to dissolve miso paste then add to the pot. Stir in silken tofu, green onion, cilantro, shaoxing wine, soy sauce, and white pepper.
3. Portion out rice into serving bowls. Tear chicken into bite-sized pieces and divide on top of rice. Pour over broth and top with fresh cilantro and green onion, and drizzle of chili oil (optional).

Modifications + Serving Suggestions:

You can substitute chicken thighs for chicken breast, but I will say the added fat from the chicken thighs will add a lot more flavor to the broth.

Substitute green onion for scallions.

Substitute mushroom seasoning for MSG or umami seasoning blend.

Substitute shaoxing wine for rice vinegar.

I recommend topping the Miso Chicken Soup with fresh cilantro, sliced green onion, and a drizzle of chili oil.

Storage Instructions:

Cool soup to room temperature and store in an airtight container in the fridge for up to 5 days.

To freeze this soup, transfer to an airtight container and freeze for up to 4-5 months.

To reheat, place in a saucepan over medium-low heat or heat in microwave until warm.

More Delicious Soup Recipes…

• Creamy White Bean and Chicken Orzo Soup
• Instant Pot Beef Hominy Soup
• Creamy Vegan Sausage Gnocchi Soup
• Thai Red Curry Noodle Soup

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!