Chicken Vegetable Miso Soup is a twist on classic miso soup, with chicken breast, cabbage, and other veggies in a miso broth. It’s earthy and savory, with just a hint of heat thanks to the addition of sriracha. So delicious and nutritious, perfect for a chilly day or when you’re feeling under the weather.

Easy Chicken and Vegetable Miso Soup

Miso soup is one of my favorite Japanese dishes and it’s something I frequently make at home. However, it’s definitely more of an appetizer than an entree.

This vegetable chicken miso soup is an easy variation that turns the traditional miso soup into a complete lunch or dinner. It maintains the same earthy miso flavor, with the addition of shredded chicken breast, cabbage, carrots, mushrooms, and more. I even add a splash of sriracha for some added flavor.

Miso chicken soup is loaded with nutrition and perfect for when you’re feeling under the weather. It’s ready in just 25 minutes, so it’s also great for nights when you’re short on time.

Why You’ll Love This Miso Chicken Soup

Here are a few reasons this has become one of my favorite chicken soup recipes.

• Light yet filling. It’s hearty made with chicken breast and several vegetables, but with a broth base instead of a cream one, so it’s not heavy.
• Ready in 25 minutes. From start to finish, this chicken miso soup recipe takes under half an hour to prepare.
• Flavorful. This soup has the incredible flavor from the miso but also a bit of heat from the sriracha, plus the aromatics of garlic and ginger.

What Is Miso?

Miso is a fermented paste made from soybeans, sea salt, and rice koji. It’s popular in Japanese cooking and there are several different types, including white and red miso paste.

Miso paste is most commonly used in miso soup, which is typically served as an appetizer at Japanese and sushi restaurants. Today’s chicken miso soup is a heartier twist on the classic.

Ingredients Needed

This miso chicken soup is made with a few veggies and aromatics like garlic and ginger, along with the miso and chicken.
(Scroll below to the printable recipe card for details and measurements.)

• Extra virgin olive oil – For sautéing the veggies.
• Vegetables – Carrots, onion, shiitake mushrooms, and Napa cabbage adds flavor and substance to the chicken miso soup.
• Garlic & ginger – Added to the soup for flavor, wonderful aromatics, and an earthy flavor.
• Salt & pepper – For flavor.
• Sriracha hot sauce – Adds a small amount of heat to the soup, enhancing the other flavors.
• White miso paste – You can substitute white miso with red or brown miso, but the darker miso is stronger and saltier in flavor, so use about half of the white miso amount listed, or add a teaspoon of mirin or sugar to sweeten it and make it milder.
• Chicken broth – Use low sodium to avoid overly salty soup.
• Chicken breast – Cooked and seasoned then torn into bite-sized pieces.

How to Make Chicken and Vegetable Miso Soup

Here’s how to make this chicken vegetable miso soup in less than half an hour.
(Scroll below to the printable recipe card for details and measurements.)

1. Cook the veggies. Sauté the carrots, onion, and mushrooms in the olive oil until softened. Add the garlic and ginger and cook until fragrant. Season with salt and pepper then stir in the miso paste.
2. Simmer the broth. Add the chicken broth to the soup and bring to a gentle simmer. Add in the cabbage and stir until wilted.
3. Add the chicken. Stir in the chicken. Cook until warmed through. Enjoy!

Tips & Variations

Here are a few tips and variations for making your own chicken miso soup.

• Don’t overheat it. Bring the soup to a simmer and cook to heat the chicken through but don’t bring it to a boil to avoid overheating the miso.
• Use rotisserie chicken. To save even more time on this recipe, use rotisserie chicken instead of preparing your own. Leftover baked chicken breast works great too.
• Switch up the veggies. Feel free to customize the veggie add-ins for this chicken vegetable miso soup. Some other options that would be good include bok choy, zucchini, and broccoli.
• Adjust the spice level. For no heat, feel free to omit the sriracha and for more, go ahead and add an extra splash.

Serving Suggestions

This miso chicken soup makes an excellent lunch or dinner on its own. Top with some sliced green onions or cilantro and enjoy. You can add an extra splash of sriracha for some added heat or sesame oil for a bit of umami flavor as well. Crab rangoon would make a great side.

You could also serve this as an appetizer to sushi (or a sushi bake), chicken katsu, or teriyaki chicken.

How to Store & Reheat Leftovers

• Store. Store leftover chicken vegetable miso soup in an airtight container in the fridge. It will last for up to 4 days.
• Freeze. Allow to cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat. The best way to reheat this soup is on the stovetop, bringing it to a gentle simmer. The microwave will also work in a pinch.

More Easy Soup Recipes:

• Hungarian Mushroom Soup
• Cabbage Soup
• French Onion Soup
• Egg Drop Soup
• Wonton Soup
• Avgolemono Soup

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!