Chicken and Vegetable Miso Soup

Name: Chicken and Vegetable Miso Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 cups chicken broth; 1 cup water; 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces; 1 cup sliced carrots; 1 cup chopped bok choy; 1 cup sliced shiitake mushrooms; 1/4 cup miso paste; 2 green onions, sliced; 1 tablespoon sesame oil; Salt and pepper to taste

Highlighted under: Healthy Recipe Ideas

I love making Chicken and Vegetable Miso Soup because it's a comforting, nourishing meal that warms my soul. The balance of flavors from the miso and fresh vegetables creates a delightful harmony, perfect for any time of the year. On chilly nights, I find myself craving this soup as it’s quick to whip up and incredibly satisfying. Each spoonful feels like a hug in a bowl! Plus, it’s a fantastic way to use up any leftover veggies I have in the fridge, making it easy to customize to my taste.

Created by

Emma Johnson

Last updated on 2026-01-22T15:22:28.491Z

When I first stumbled upon the idea of adding miso to chicken soup, I was skeptical. However, after trying various combinations, I found the perfect balance of ingredients that truly elevate the dish. The rich umami flavor of miso combined with tender chicken and crisp vegetables creates a depth that is just incredible. I enjoy experimenting with different types of miso paste, finding that each offers a unique touch.

Over time, I've learned the importance of not boiling the miso, as doing so can diminish its beneficial properties. Instead, I mix it with a little warm broth before adding it to the pot. This small step ensures that the soup retains its health benefits and flavor. Every bowl left me craving more!

Why You'll Love This Recipe
Warm and comforting with every sip
Rich umami flavor from miso paired with fresh ingredients
Quick to prepare, perfect for busy weeknights
Easily customizable to suit your taste and diet

The Role of Miso in Flavor Development

Miso paste is a staple ingredient in Japanese cooking that enhances the umami profile of various dishes, including this Chicken and Vegetable Miso Soup. The fermentation process of miso brings depth and complexity to the soup, creating layers of flavor that transform each spoonful into a savory delight. For those wanting a tangier taste, using white miso will yield a milder flavor, while red miso offers a richer, more robust profile. Both types work well, depending on your personal preference.

Incorporating miso paste requires careful attention to temperature. Miso should never be boiled, as high heat can diminish its beneficial probiotics and alter its flavor. By integrating miso with a ladle of warm broth before adding it back into the soup, you preserve its unique qualities while contributing to the overall richness of the dish.

Customizing Your Soup

What I love most about this Chicken and Vegetable Miso Soup is its versatility. You can easily swap in any vegetables you have on hand, such as spinach, zucchini, or bell peppers, to create your desired flavor profile. If you're looking for added protein, tofu or edamame are great alternatives to chicken, especially for plant-based diets. Each ingredient contributes not just flavor but also nutrition, allowing you to customize the soup to meet your dietary needs while reducing food waste.

Keep in mind that if you opt for heartier vegetables like sweet potatoes or green beans, they may require a longer cooking time. Just ensure they are tender before adding the miso to maintain the integrity of the flavors for a balanced finish.

Storage and Reheating Tips

This Chicken and Vegetable Miso Soup stores beautifully, making it an excellent make-ahead meal. After cooking, let the soup cool completely before transferring it to airtight containers. It can be refrigerated for up to three days or frozen for up to three months. If freezing, consider leaving out the miso until you’re ready to reheat, as it helps retain its flavor and probiotic properties better that way.

When reheating, gently warm the soup over low heat on the stove, stirring frequently. This will help prevent the chicken from overcooking and becoming tough. If the soup thickens during storage, a splash of water or additional broth can restore its original consistency, ensuring each bowl remains comforting and satisfying.

Ingredients

4 cups chicken broth
1 cup water
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup sliced carrots
1 cup chopped bok choy
1 cup sliced shiitake mushrooms
1/4 cup miso paste
2 green onions, sliced
1 tablespoon sesame oil
Salt and pepper to taste

Instructions

Prepare the Broth

In a large pot, combine the chicken broth and water. Bring to a simmer over medium heat.

Cook Chicken

Add the chicken thighs to the simmering broth and cook for about 5 minutes, or until they start to cook through.

Add Vegetables

Stir in the carrots, bok choy, and shiitake mushrooms. Cook for another 5-7 minutes until the vegetables are tender.

Incorporate Miso

In a small bowl, mix the miso paste with a ladle of warm broth until smooth. Stir this mixture into the soup, and cook for another 2 minutes.

Finish and Serve

Add sesame oil, and season with salt and pepper to taste. Garnish with sliced green onions before serving.

Pro Tips

For a spicier kick, consider adding a pinch of red pepper flakes or a splash of hot sauce when serving. Switching up the vegetables based on the season can not only change the flavor but also boost the nutrition of your soup!

Serving Suggestions

To enhance the experience of savoring Chicken and Vegetable Miso Soup, consider pairing it with a side of steamed rice or crusty bread to soak up the flavorful broth. A drizzle of extra sesame oil or a sprinkle of sesame seeds can also elevate the visual appeal and add a nutty flavor that complements the dish beautifully.

For an authentic touch, serve the soup in traditional Japanese bowls and garnish it with additional green onions, or even a bit of chili oil if you enjoy a kick. This creates a lovely presentation and makes the meal feel special, perfect for both casual dinners and more formal gatherings.

Common Ingredient Substitutions

If you’re out of chicken broth, vegetable broth is a suitable alternative that still retains the comforting essence of the soup. Additionally, miso paste can be found in different varieties; if unavailable, a blend of soy sauce, tahini, and a bit of vinegar can mimic miso's complex flavors in a pinch, though it won’t be quite the same.

For those needing a gluten-free option, be sure to choose a gluten-free miso paste and double-check the chicken broth. This small adjustment allows everyone to enjoy this soothing soup without worry while still achieving robust flavor.

Scaling the Recipe

If you have family or friends to feed, this recipe can be easily doubled or tripled. Ensure you have a large enough pot to accommodate the increased volume, and remember that larger quantities may need slightly longer cooking times, particularly for the chicken and vegetables. Keep an eye on the texture to ensure everything is perfectly tender.

Conversely, if you’re cooking just for one or two, this recipe can be halved or quartered without issue. The adjusted cooking times should remain similar, but you might cook in a smaller pot to better manage the heat and flavors.

Questions About Recipes

→ Can I use tofu instead of chicken?

Yes, firm tofu can be a great vegetarian substitute! Just cube it and add it in the same step as the chicken.

→ What kind of miso paste should I use?

You can use white miso for a milder flavor or red miso for a stronger taste. Both work well!

→ How can I make this soup gluten-free?

Make sure to use gluten-free miso paste and check the chicken broth to ensure it’s gluten-free as well.

→ Can I store leftovers?

Yes, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.