Imed Shili Chicken Ginger Miso Soup is made with miso paste, fresh ginger, garlic, carrot, mushrooms, celery, chicken breast, and bok choy. This comforting Chicken Ginger Miso Soup recipe creates a warm, nourishing meal that takes about 20 minutes to prepare and can serve up to 2 people.
Chicken Ginger Miso Soup Ingredients
- 1 ½ tablespoons miso paste (white or yellow)
- 2-inch piece fresh ginger, peeled and sliced
- 1 clove garlic, thinly sliced
- 1 carrot, thinly sliced
- 2 cups sliced mushrooms (shiitake or button)
- 1 stalk celery, including leaves, roughly sliced
- 7 oz chicken breast, thinly sliced
- 2 heads bok choy or 2 cups silver beet leaves, sliced
- 1 teaspoon sesame oil
- Chilli sauce, e.g., sriracha (optional), to garnish
- 2 slices wholegrain sourdough or other grainy bread, for serving
Chicken Ginger Miso Soup Instructions
- In a large pot, place miso paste, ginger, and garlic with 2 cups of hot water. Bring to a simmer, stirring to dissolve the miso. Add the carrot, mushrooms, and celery. Bring back to a simmer and cook for 2 minutes.
- Add the chicken slices and cook for 2 minutes, then add the bok choy and cook for 1 more minute. Check that the chicken is cooked through, then remove from heat.
- Divide the chicken and vegetables between bowls, then spoon over the miso broth. Drizzle with sesame oil, garnish with chilli sauce if desired, and serve with the bread on the side.
Recipe Tips
- Enhance Flavor with Homemade Chicken Broth: Use homemade chicken broth instead of water for simmering the miso paste, ginger, and garlic. It adds depth and richness to the soup.
- Add Umami with Mushrooms: Use a mix of different mushrooms like shiitake and button mushrooms for added umami flavor. Sauté them separately before adding to the soup for a deeper mushroom flavor.
- Boost Freshness with Herbs: Garnish the soup with fresh herbs like cilantro, green onions, or Thai basil just before serving. It adds a burst of freshness and complements the flavors well.
How To Store Chicken Ginger Miso Soup
Refrigerate: Once the Chicken Ginger Miso Soup has cooled completely, transfer it to an airtight container or cover the pot with a lid. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For longer storage, freeze the soup. Allow it to cool completely first. Transfer the soup to freezer-safe containers, leaving some space at the top for expansion. Seal tightly or cover with a lid. The soup can be frozen for up to 2-3 months. To serve, thaw overnight in the refrigerator before reheating gently on the stove.
How To Reheat Leftover Chicken Ginger Miso Soup
On the Stove: Transfer the leftover soup to a saucepan. Heat over medium heat, stirring occasionally, until it reaches a simmer. Reduce the heat to low and continue to heat for 5-7 minutes, or until the soup is heated through.
In The Microwave: Place a portion of the soup in a microwave-safe dish and cover it loosely with a microwave-safe lid or paper towel. Heat on high for 1-2 minutes, stirring halfway through to ensure even warming. Adjust the time as needed based on your microwave’s wattage.
In The Oven: Preheat the oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until the soup is hot all the way through.
What To Serve Chicken Ginger Miso Soup
Chicken Ginger Miso Soup pairs well with steamed rice, a side salad, crusty bread, and roasted vegetables. It also can be served alongside pickled ginger, soy sauce, lime wedges, and a side of kimchi for better savoring of the meal.
Frequently Asked Questions
Can I use different types of mushrooms in this soup?
Yes, you can use your preferred mushrooms such as shiitake, button mushrooms, or even oyster mushrooms. Adjust cooking times as needed depending on the type you choose.
How can I adjust the spiciness of the soup?
You can adjust the heat by adding more or less chili sauce like sriracha. Start with a small amount and taste before adding more to suit your preference.
Can I substitute the chicken breast with another protein?
Absolutely! You can substitute chicken breast with tofu, shrimp, or even thinly sliced pork. Adjust cooking times accordingly to ensure your protein is cooked through.
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Chicken Ginger Miso Soup
Description
Chicken Ginger Miso Soup is made with miso paste, fresh ginger, garlic, carrot, mushrooms, celery, chicken breast, and bok choy. This comforting Chicken Ginger Miso Soup recipe creates a warm, nourishing meal that takes about 20 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- In a large pot, place miso paste, ginger, and garlic with 2 cups of hot water. Bring to a simmer, stirring to dissolve the miso. Add the carrot, mushrooms, and celery. Bring back to a simmer and cook for 2 minutes.
- Add the chicken slices and cook for 2 minutes, then add the bok choy and cook for 1 more minute. Check that the chicken is cooked through, then remove from heat.
- Divide the chicken and vegetables between bowls, then spoon over the miso broth. Drizzle with sesame oil, garnish with chilli sauce if desired, and serve with the bread on the side.
Serving Size 2
Servings 2
- Amount Per Serving
- Calories 250
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Cholesterol 50mg17%
- Sodium 800mg34%
- Total Carbohydrate 20g7%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
