Chicken Miso Soup: the perfect comforting soup recipe you can get on the table in no time! This flavorful soup is easy to make and chockfull of veggies and lean protein.
Table of contents
- Why you'll love this miso chicken soup recipe:
- What does miso soup taste like?
- Choosing, purchasing, and storing miso paste:
- How to make this miso chicken soup:
- Recipe pro-tips:
- How to poach chicken:
- Recipe FAQs:
- Serving suggestions:
- How long is miso soup good for?
- Tools needed to make this recipe:
- More soup recipes:
This recipe is for my miso soup lovers. 🙋♀️ Savory, brothy, salty, and comforting, miso soup always hits the spot. That is, except for when I'm hungry and in need of some extra protein and satisfaction (hello, training for a half marathon while breastfeeding!).
Usually a soup that I enjoy as an appetizer at sushi restaurants, I decided I wanted to create a miso soup recipe that I could eat at home as a standalone meal or snack -- because, no, I haven't quite gotten into making my own sushi yet. 😉
So, I set to work creating a recipe that features veggies (mushrooms, onions, celery, and carots) as well as protein (hello, chicken). Inspired by the flavors of Trader Joe's Miso Chicken Soup, I flavored the soup with fresh ginger and garlic.
I set off on round one of the recipe creation as such. The soup was delicious but it still needed a little something to meld the flavors together and make them pop.
The solution: finishing off the soup with toasted sesame oil and rice vinegar and garnished with sliced onions (cilantro if you wish, too!). Perfection! A bright and hydrating soup that will satisfy on all the days, whether we can also get our hands on some sushi or not!
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Why you'll love this miso chicken soup recipe:
- Nutritious - with vegetables, probiotics (found in the miso paste), and lean protein, this chicken vegetable miso soup is a powerhouse of nourishment!
- Delicious - as if the flavor of savory miso couldn't get any better, we are throwing in fresh ginger, garlic, and sesame oil to take this soup to the next level!
- Comforting - this soup makes any bad day better and any cold or gloomy day warmer and sunnier.
- Hydrating - this miso soup with vegetables is a delicious option for when you are sick or in need of extra fluids.
- Quick & easy to make - ready in under 35 minutes with just a few easy-to-follow steps!
What does miso soup taste like?
Miso soup tastes savory and nutty with a lightly sweet finish. Most traditional miso soup recipes are made with just tofu, seaweed, and green onions, making them brothy soups that are perfect served as appetizers.
With the addition of ginger and garlic, sesame oil, and rice vinegar, this miso soup takes on a more dimensional flavor profile. The garlic and ginger add mellow and sweet notes and the sesame oil enhances the nutty finish. The rice vinegar brightens the flavors and makes the soup more flavorful.
Choosing, purchasing, and storing miso paste:
Though there are many different types of miso, the most common and easy-to-find types of miso here in the United States are white and red miso paste.
White miso paste, sometimes also referred to as light miso, is made with more rice and less soybeans, making it a lighter color and giving it a more mild flavor.
Red miso paste, sometimes also referred to as dark miso, is made with more soybeans and is fermented for a longer period of time, imparting the paste with a stronger flavor.
Either white or red miso can be used for this recipe, though I prefer to use the white miso as it provides that light, nutty, and sweet flavor that is classic to the miso soup I've had at my favorite sushi restaurants.
You can find miso paste at Asian grocery stores, Whole Foods, at most major grocery stores, and on Amazon.
Though not all brands of miso are sold refrigerated, all containers of miso, once opened, should be stored covered in the refrigerator. Miso can also be frozen in a freezer-safe container for up to 6 months.
- Chicken - shredded rotisserie, poached, or baked chicken all work great, too. See below to learn how to poach chicken!
- Miso paste - preferably white miso paste. See my notes above to learn why!
- Low-sodium chicken broth - chicken bouillon mixed with hot water also works in this chicken miso soup recipe!
- Avocado oil or olive oil - for sautéing the vegetables and aromatics. Avocado oil has a more neutral flavor, making a great base for this soup, but olive oil also works if that's what you have.
- Onions, celery & carrots - add a naturally sweet and aromatic base to the soup.
- Ginger & garlic - garlic contributes nutty notes to the soup and ginger adds a sweet and light zip.
- Toasted sesame oil - the umami in this oil boosts up the comfort factor of this soup, taking it to another satisfying level.
- Rice vinegar - the acid in this soup amplifies the flavors of the soup, tying them all together.
- Chicken - shredded turkey breast, shredded jackfruit, seitan, or even shredded roast pork can substitute for the chicken in this recipe.
- Broth - vegetable broth, chicken stock, or vegetable stock can all work in place of the low-sodium chicken broth. If using a full sodium chicken broth, you likely will not need to season the soup with additional salt to taste before serving.
- Mushrooms - white button mushrooms, oyster mushrooms, or thinly sliced portabello mushrooms can replace the cremini mushrooms.
- Vegetables: broccoli, bok choy, zucchini, shiitake mushrooms, or thinly sliced sweet potato would all be delicious in this recipe.
How to make this miso chicken soup:
It's a snap to whip up this miso soup with chicken broth. Read on to learn how.
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Sauté the onions, carrots, celery, mushrooms, garlic, and ginger in the olive until the onions begin to soften.
Step 2: Stir all but 1 cup of the chicken broth into the vegetable mixture. Bring the broth to a boil. Reduce the heat and simmer until the carrots are tender.
Step 3: In a small microwave-safe bowl, heat the remaining 1 cup of chicken broth for 1 minute, or until hot but not boiling. Whisk the miso paste into the broth until dissolved.
Step 4: Stir the shredded chicken and the cup of miso chicken broth into the soup. Cook, stirring continually, or until the chicken is heated through.
Step 5: Stir the toasted sesame oil and rice vinegar into the soup and season with additional salt to taste. Serve the soup hot with sliced green onions and/or cilantro to garnish.
- Don't overheat the miso, as it kills the healthy bacteria in the paste. Heat the broth until it is hot, but not boiling before stirring in the miso paste. When adding the broth to the soup, just heat it until the chicken is warmed through.
- Add spice: in the mood for a spicy miso soup? Stir in sriracha or red pepper flakes to serve!
- Add extra umami: love the flavor of sesame oil? Drizzle the soup with an additional half teaspoon or so before serving!
How to poach chicken:
Thankfully, it's super easy to poach chicken for this chicken miso soup! You can do so either on the stovetop or in the Instant Pot.
To poach chicken on the stovetop: add 1-2 cups of water to a medium-sized skillet. Add the chicken to the skillet and sprinkle with salt. Bring the water to a simmer over medium or medium-high heat. Cover and cook for 9-12 minutes, adding additional water if needed, or until the chicken is cooked through and has reached an internal temperature of 165 for chicken breast and 170 for chicken thighs.
To poach chicken in the Instant Pot: add 1-2 cups of water to the Instant Pot. Add the chicken to the pot and sprinkle with salt. Lock the Instant Pot lid on and cook on high pressure for 5 minutes. Natural-release the pressure for 5 minutes and then quick-release the pressure.
Yes, this soup is gluten-free as long as you use a chicken broth that is gluten-free. Most homemade chicken broth recipes are gluten-free. If using a storebought broth, however, you may want to check to confirm that it does not contain gluten-rich ingredients or preservatives.
Yes, this recipe is naturally low in carbs, as the soup does not contain any starchy ingredients. In fact, it is estimated that there are only 9 grams of carbohydrates per serving of this miso vegetable soup!
This soup is perfect served for a light lunch or dinner, for a fall or winter meal, or whenever you are craving a comforting but easy-to-make soup!
We like to serve this soup with sliced green onions or cilantro and additional sesame oil or sriracha (see my notes above) to serve.
How long is miso soup good for?
Leftover soup with chicken keeps covered in the refrigerator for 4-5 days. It also can be frozen in a freezer-safe container for up to 3 months.
Tools needed to make this recipe:
- Cutting board
- Chef knife
- Measuring cups and spoons
- Dutch oven or soup pot
- Heat-safe spatula
- Soup ladle
More soup recipes:
- Gluten-Free Chicken Noodle Soup
- Turkey Rice Soup
- Creamy White Chicken Tortilla Soup
- Moroccan Sweet Potato & Lentil Soup
- Italian Lentil Soup
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Chicken Miso Soup
- 2 tablespoons avocado oil or olive oil
- 1 medium white or yellow onion, sliced into thin vertical strips
- 1 ¼ cups peeled and thinly sliced or julienned carrots
- 1 ¼ cups thinly sliced celery
- 8 oz sliced cremini mushrooms (about 2 ½ cups)
- 1 clove garlic, peeled and thinly sliced
- 1 tablespoon peeled and thinly julienned ginger
- 8 cups (2 quarts) low-sodium chicken broth, divided
- 2 tablespoons white miso paste
- 2 ½ cups shredded chicken (breast and/or thigh meat)
- 2 teaspoons toasted sesame oil
- 1 tablespoon rice vinegar
- Additional salt, to taste (optional)
- Sliced green onions and/or cilantro, to garnish
- Preheat a Dutch oven or large stock pot over medium-high heat. Sauté the onions, carrots, celery, mushrooms, garlic, and ginger for 6-7 minutes, stirring frequently as you cook, or until the onions begin to soften.
- Stir all but 1 cup of the chicken broth into the vegetable mixture. Increase the heat to high and bring the broth to a boil. Reduce the heat to medium and simmer for 8-10 minutes, or until the carrots are tender.
- In a small microwave-safe bowl, heat the remaining 1 cup of chicken broth for 1 minute, or until hot but not boiling. Whisk the miso paste into the chicken broth until dissolved.
- Stir the shredded chicken and the cup of miso broth into the soup. Cook on medium heat for 1-2 minutes, stirring continually, or until the chicken is heated through.
- Stir the toasted sesame oil and rice vinegar into the soup and season with additional salt to taste. Serve the soup hot with sliced green onions and/or cilantro to garnish.
1. Leftover soup keeps covered in the refrigerator for 4-5 days. It also can be frozen in a freezer-safe container for up to 3 months.
2. Vegetable broth can substitute for chicken broth.
3. Shredded rotisserie chicken, poached chicken, and baked chicken can all be used for this soup.
4. To poach chicken, add 1-2 cups of water to a medium-sized skillet. Add the chicken to the skillet and sprinkle with salt. Bring the water to a simmer over medium or medium-high heat. Cover and cook for 9-12 minutes, adding additional water if needed, or until the chicken is cooked through and has reached an internal temperature of 165 for chicken breast and 170 for chicken thighs.
5. To poach chicken in the Instant Pot: add 1-2 cups of water to the pot. Add the chicken to the pot and sprinkle with salt. Lock the Instant Pot lid on and cook on high pressure for 5 minutes. Natural-release the pressure for 5 minutes and then quick-release the pressure.
Amount Per Serving Calories 229Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 49mgSodium 1619mgCarbohydrates 9gFiber 2gSugar 4gProtein 19g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dietitians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
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