Description

This Garlic-Miso Chicken Soup is a comforting, umami-rich dish made with tender chicken, aromatic garlic, and savory miso broth. Light yet satisfying, this easy soup recipe is perfect for a nourishing meal and comes together in under 45 minutes.

Ingredients

1 lb chicken breast or boneless skinless chicken thighs
1 tablespoon olive oil or sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
6 cups chicken broth
2 tablespoons miso paste (white or yellow)
1 tablespoon soy sauce
2 carrots, thinly sliced
1 cup mushrooms, sliced
2 cups spinach or chopped bok choy
2 green onions, sliced
1–2 cups cooked noodles or rice (optional)
1/2 teaspoon black pepper
Salt, to taste
1/4 teaspoon chili flakes (optional)

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Instructions

Heat olive oil or sesame oil in a large pot over medium heat.
Add garlic and ginger, sautéing for 1–2 minutes until fragrant.
Add the chicken and cook for 2–3 minutes until lightly seared.
Pour in the chicken broth and bring to a gentle simmer.
Cook for 15–20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken, shred it using two forks, and set aside.
Add carrots and mushrooms to the broth and simmer for 5–7 minutes until tender.
In a small bowl, whisk miso paste with a ladle of warm broth until smooth, then stir it into the soup (do not boil).
Return the shredded chicken to the pot.
Add spinach or bok choy and simmer gently for 2–3 minutes until wilted.
Stir in soy sauce, black pepper, and chili flakes if using. Adjust salt to taste.
Serve hot with cooked noodles or rice if desired, and garnish with green onions.

Notes

Do not boil the soup after adding miso to preserve its flavor and nutrients.Use rotisserie or pre-cooked chicken to save time.Swap chicken for tofu or shrimp for variation.Add ramen noodles for a heartier meal.A soft-boiled egg makes a great topping.Store noodles separately to prevent them from becoming soggy.