Chicken and Vegetable Miso Soup

Name: Chicken and Vegetable Miso Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 chicken breasts, thinly sliced; 4 cups chicken broth; 1 cup miso paste; 1 cup bok choy, chopped; 1 cup carrots, sliced; 1/2 cup mushrooms, sliced; 1 green onion, chopped; 1 tablespoon soy sauce; 1 teaspoon sesame oil; Optional: cooked noodles or rice

Highlighted under: Light & Fresh

I love making Chicken and Vegetable Miso Soup because it's a comforting and nourishing dish that always warms my soul. The combination of tender chicken, fresh vegetables, and umami-packed miso creates a flavorful broth that pleases everyone at the table. Plus, it's a fantastic way to use leftover veggies. I often customize the ingredients based on what I have on hand, making each batch unique and entirely my own. In just a short time, I can whip up a delicious soup that feels both hearty and light, perfect for any day.

Created by

Lara

Last updated on 2026-01-22T12:21:29.125Z

When I first experimented with Chicken and Vegetable Miso Soup, I was amazed by how quickly it came together and how nourishing it felt. I used a mix of ingredients, including bok choy and carrots, which added vibrant colors and textures to the soup. The secret to a rich flavor is letting the vegetables cook just long enough to maintain their crispness while still infusing the broth with their essence.

One tip I discovered is to whisk the miso paste in a small bowl with some warm broth before adding it to the pot. This prevents clumping and ensures an even distribution of flavor throughout the soup. It instantly elevates the dish into something truly special!

Why You'll Love This Recipe
A delightful balance of flavors with fresh vegetables and tender chicken
Quick and easy to prepare, making it perfect for weeknight dinners
Adaptable to whatever vegetables you have, ensuring no waste

Choosing Your Vegetables

The beauty of Chicken and Vegetable Miso Soup lies in its flexibility when it comes to vegetables. While the recipe calls for bok choy, carrots, and mushrooms, you can easily switch them out based on your preferences or what's available in your fridge. For instance, snap peas, bell peppers, or spinach can all make vibrant additions, providing different textures and flavors while also utilizing leftover produce. Experiment with seasonal veggies for added nutrition and variety.

If you opt for sturdier vegetables like broccoli or zucchini, consider adding them early on in the cooking process to ensure they reach tenderness. Conversely, delicate items like spinach or bean sprouts are best added just before serving. Their quick wilting will maintain vibrant colors and nutrients, enhancing the soup's visual appeal and health benefits.

Miso Mastery

Miso paste is a star player in this soup, contributing that signature umami flavor. Choosing the right miso is crucial—white miso offers a milder sweetness, while red miso imparts a deeper, earthier taste. Don't be afraid to mix them for a more complex flavor profile! Be sure to dissolve the miso paste in warm broth before adding it to the pot; this technique prevents clumping and ensures even distribution throughout the soup.

Another important note about miso is its probiotic properties. If you want to preserve these benefits, avoid boiling the soup after adding the miso, as high temperatures can kill the beneficial bacteria. Instead, keep the soup at a gentle simmer to maintain both flavor and health benefits.

Storage and Serving Suggestions

If you find yourself with leftovers, Chicken and Vegetable Miso Soup can be stored in the fridge for up to three days. Just make sure to keep the noodles or rice separate to avoid them becoming mushy. Reheat gently on the stove, adding a splash of water or broth if necessary to restore the consistency. It’s an excellent meal prep option, allowing you to enjoy the soup multiple times throughout the week without compromising flavor.

For an elevated serving experience, consider adding a drizzle of chili oil or a sprinkle of sesame seeds just before serving. These toppings not only provide a pop of color but also enhance the overall flavor profile. If you're feeling adventurous, a few slices of avocado or a soft-boiled egg can turn this comforting soup into a hearty, satisfying meal.

Ingredients

Gather the following ingredients to make this delicious soup:

Ingredients

2 chicken breasts, thinly sliced
4 cups chicken broth
1 cup miso paste
1 cup bok choy, chopped
1 cup carrots, sliced
1/2 cup mushrooms, sliced
1 green onion, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
Optional: cooked noodles or rice

Make sure to chop all vegetables evenly for even cooking.

Instructions

Follow these simple steps to create your soup:

Prepare the broth

In a large pot, bring the chicken broth to a simmer over medium heat.

Cook the chicken

Add the sliced chicken to the pot and cook until no longer pink, about 5-7 minutes.

Add vegetables

Stir in the bok choy, carrots, and mushrooms, cooking for an additional 5 minutes until they are tender yet crisp.

Mix the miso

In a separate bowl, mix the miso paste with a small amount of warm broth until smooth. Gradually add this mixture back to the pot.

Finish with seasonings

Stir in soy sauce and sesame oil. Allow the soup to heat through for 2 more minutes.

Serve

Ladle the soup into bowls, garnish with chopped green onions, and add cooked noodles or rice if desired.

Enjoy your homemade Chicken and Vegetable Miso Soup!

Pro Tips

For a richer flavor, you can add a piece of kombu (dried seaweed) to the broth while it simmers. Just remember to remove it before adding the miso.

Tips for Perfect Chicken

To ensure your chicken is tender and juicy, avoid overcooking it in the broth. Once it turns opaque and is no longer pink in the center, it’s ready! Alternatively, try marinating the chicken in a little soy sauce and sesame oil for 30 minutes prior to cooking to deepen its flavor even further.

For convenience, feel free to use rotisserie chicken or cooked chicken leftovers. Just add the already cooked meat towards the end of the cooking process, letting it warm through in the soup for about two to three minutes instead of starting from raw.

Scaling the Recipe

This recipe is easily scalable. To feed a larger crowd, simply double or triple the ingredients, and adjust the pot size accordingly. A large stockpot or Dutch oven is ideal in these instances. Be sure to account for a slightly longer cooking time, particularly if you’re using a larger volume of vegetables, as you want everything to remain tender and not overcooked.

When scaling, it's important to taste and adjust the miso and soy sauce accordingly—you may need to increase these seasonings to maintain the desired flavor in a larger batch. Start with your base amounts, then adjust gradually, tasting as you go.

Dietary Adjustments

For a vegetarian or vegan variation, substitute chicken broth with vegetable broth and the chicken with tofu or tempeh. This will provide similar protein content while aligning with diverse dietary needs. Opt for a firmer tofu and cube it before gently adding it to the broth towards the end of cooking to prevent it from breaking apart.

If you're looking to reduce sodium intake, consider using low-sodium soy sauce and miso paste. You can also enhance the natural flavors of your vegetables; by roasting them lightly before adding them to the soup, you'll enjoy a richer, deeper taste without relying heavily on salt.

Questions About Recipes

→ Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well for a vegetarian version of this soup.

→ What other vegetables can I add?

Feel free to include spinach, zucchini, or any seasonal vegetables you enjoy!

→ Is miso soup healthy?

Yes! Miso is low in calories and packed with probiotics, making it a great addition to your diet.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.