Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Great homemade miso soup. It's loaded with protein, and if you're vegan you can substitute firm tofu for the chicken.

Recipe Summary

cook:
59 mins
total:
1 hr 19 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

119 calories; protein 8.7g; carbohydrates 11.1g; fat 4.8g; cholesterol 8.1mg; sodium 593.2mg. Full Nutrition
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