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Miso-Ginger Chicken Soup

Miso-Ginger Chicken Soup
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Warm your soul with this incredibly simple Miso-Ginger Chicken Soup. Packed with tender chicken, fresh ginger, and nutrient-rich miso, it’s a comforting and healthy meal perfect for any day.

Ingredients

Scale
  • 1 tbsp sesame oil (or olive oil)
  • 1 lb boneless, skinless chicken breast or thighs, thinly sliced
  • 1 large carrot, thinly sliced or julienned
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated or finely minced
  • 4-5 cups low-sodium chicken broth
  • 4 oz shiitake mushrooms, sliced
  • 2 heads baby bok choy, chopped
  • 3-4 tbsp white or yellow miso paste
  • 2 green onions, sliced, for garnish
  • Salt and black pepper to taste

Instructions

  1. Heat sesame oil in a large pot or Dutch oven over medium heat. Add chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  2. Add carrots to the pot and sauté for 3-4 minutes until slightly softened. Add grated ginger and minced garlic, and cook for another minute until fragrant.
  3. Pour in the chicken broth and bring to a simmer. Add the sliced mushrooms and bok choy, and cook for 3-5 minutes until vegetables are tender-crisp.
  4. While the vegetables cook, in a small bowl, whisk together the miso paste with about 1/2 cup of the hot broth from the pot until smooth. This prevents clumps.
  5. Return the cooked chicken to the pot. Stir in the dissolved miso paste. Do not boil the soup after adding miso, as it can diminish its flavor and probiotic benefits.
  6. Taste and season with salt and pepper as needed. Ladle hot soup into bowls, garnish with sliced green onions, and serve immediately.

Notes

For a heartier meal, add cooked ramen or rice noodles to the soup before serving. A dash of chili oil can add a nice kick for those who enjoy a bit of spice.

Find it online: https://seasonedrecipe.com/miso-ginger-chicken-soup/