Chicken Vegetable Miso Soup
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.
Servings: 4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium carrots , peeled and sliced thin
- 1 small sweet onion , diced
- 2 & 1/2 ounces fresh shiitake mushrooms , stemmed and sliced (about 1 cup)
- 3 cloves garlic , minced
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon coarse salt
- 1/4 teaspoon pepper
- 1/4 teaspoon sriracha hot sauce
- 3 tablespoons white miso paste (see note)
- 5 cups low-sodium chicken broth
- 1 pound cooked and seasoned chicken breast , torn into bite-sized pieces
- 1 & 1/2 cups chopped napa cabbage
Instructions
- In a medium pot, warm the olive oil over medium-high heat. Add the carrots, onion, and mushrooms; sauté for 4 to 5 minutes until vegetables are tender. Add in the garlic and ginger, stirring until fragrant, about 20 seconds.
- Season with the salt, pepper, and sriracha. Then stir in the miso paste.
- Pour in the chicken broth and bring the soup to a gentle simmer.
- Add in the chopped cabbage and stir until wilted.
- Add in the cooked chopped chicken and cook for another minute or so to warm through.
- Remove from the heat and enjoy!
Notes
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.
Nutrition
Calories: 314kcal | Carbohydrates: 18g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 880mg | Potassium: 1024mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5233IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 2mg