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How to Make Chicken Miso Soup - A Step-by-Step Guide

Chicken miso soup is a comforting and nourishing dish that has been a staple in Japanese cuisine for centuries. This simple and flavorful soup is made with a combination of savory miso paste, tender chicken, and an assortment of fresh vegetables. It is a perfect choice for a light and satisfying meal, especially during the chilly months of the year.

Miso, a traditional Japanese seasoning made from fermented soybeans, gives the soup its distinctive umami flavor. Combined with the rich ...

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Ingredients

  • 4 bone-in chicken thighs, or more to taste
  • 1 pinch dried oregano, or to taste
  • kosher salt and ground black pepper to taste
  • 3 bay leaves
  • 3 tablespoons miso paste, or more to taste (Optional)
  • 4 quarts water, or as needed
  • ½ bunch celery, diced
  • 4 carrots, chopped, or more to taste
  • 1 bunch fresh dill, minced
  • ½ butternut squash, peeled and chopped
  • ½ small head red cabbage, chopped
  • 1 purple turnip, peeled and chopped
  • 1 leek, diced
  • ½ red bell pepper, seeded and diced
  • 1 large jalapeno pepper, with seeds, diced

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 35 mins
  • Servings: 6
  • Yield: 6 servings

  • Place chicken thighs in a large pot and season generously with oregano, salt, and pepper. Add bay leaves and miso paste. Fill pot with water and bring to a rolling boil. Reduce heat to medium and cook until thighs are no longer pink in the centers and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Remove thighs and bay leaves from the pot. Tear meat off the bones and chop. Discard bones and bay leaves and return meat to the pot. Reduce heat to medium-low; add celery, carrots, and dill. Stir and add butternut squash, cabbage, and turnip. Cook, 5 to 10 minutes more.
  • Add leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are soft, about 30 minutes more. Add salt to taste.

    • Nutrition

    222 cal.

    • Total Fat: 6g
    • Saturated Fat: 2g
    • Cholesterol: 47mg
    • Sodium: 559mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 6g
    • Total Sugars: 9g
    • Protein: 17g
    • Vitamin C: 73mg
    • Calcium: 156mg
    • Iron: 3mg
    • Potassium: 962mg

    Categories

    Asian recipes
    Soup recipes
    Chicken recipes
    Healthy recipes
    Japanese recipes