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Miso Chicken Soup

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

Course Main Course
Keyword miso chicken soup, one-pot recipe
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4 servings
Author Taavi Moore

Ingredients

  • 4 boneless, skinless chicken thighs
  • 6 cups low-sodium chicken broth
  • 1 tbsp mushroom seasoning
  • 3 slices ginger
  • 2 stalks green onion, roughly chopped
  • 2 tbsp miso paste
  • 1-14 oz pkg silken tofu, drained and cubed
  • ¼ cup chopped green onion
  • ¼ cup chopped fresh cilantro
  • 1 tbsp shaoxing wine
  • 1 tsp low-sodium soy sauce or tamari
  • ¼ tsp white pepper

For serving

  • Cooked jasmine rice
  • Fresh cilantro
  • Sliced green onion
  • (Optional): chili oil

Instructions

  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).