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Miso, Chicken, and Green Onion Soup


"Great homemade miso soup. It's loaded with protein, and if you're vegan you can substitute firm tofu for the chicken."
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1 h 19 m servings 119 cals
Original recipe yields 4 servings

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  1. Heat oil in a skillet over medium heat; stir in onion. Cook and stir onion until golden, about 5 minutes. Add mushrooms and cook until softened, about 5 minutes more. Pour in 1/2 cup broth; simmer, stirring occasionally, until liquid is reduced, 8 to 10 minutes.
  2. Whisk miso paste and 2 tablespoons broth together in a bowl. Pour into the vegetable mixture. Season with salt and pepper. Cook and stir to coat the vegetables, about 1 minute. Add chicken meat and the remaining broth. Reduce heat to low and simmer soup until flavors are well blended, about 30 minutes.


  • Cook's Notes:
  • You can substitute chicken breast with tofu or turkey breast.
  • Vegetable broth can be substituted for the chicken broth.

Nutrition Facts

Per Serving: 119 calories; 4.8 g fat; 11.1 g carbohydrates; 8.7 g protein; 8 mg cholesterol; 593 mg sodium. Full nutrition

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Simple and delish! I used shiitake mushrooms instead of portobello for two reasons. I had a can in my pantry and it just seemed to fit better. The recipe calls for cooked chicken but if vegan yo...