Spring Chicken Miso Soup
Spring Chicken Miso Soup is a heartwarming dish that combines tender chicken, umami-rich miso, and vibrant veggies in a steaming bowl. This comforting soup not only warms your belly but also stirs up fond memories of family gatherings. Perfect for any occasion, it’s a delightful blend of flavors and textures that promises to brighten even the gloomiest days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Simmering
- Cuisine: Japanese
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 cups low-sodium vegetable broth
- 2 tbsp white miso paste
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 medium carrots, thinly sliced
- 1 cup bok choy, chopped
- 2 green onions, sliced
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
Instructions
- In a large pot over medium heat, bring vegetable broth to a gentle simmer.
- Add minced garlic and grated ginger; stir until fragrant (about 1 minute).
- Add chicken breasts and cook for about 10 minutes until they reach an internal temperature of 165°F (75°C). Remove and shred the chicken.
- Scoop out a cup of broth into a bowl and whisk in the miso paste until smooth; return to the pot.
- Add sliced carrots and bok choy; simmer for an additional 5 minutes until veggies are tender yet vibrant.
- Stir in shredded chicken, green onions, soy sauce, and drizzle with sesame oil before serving.
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 290
- Sugar: 4g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Use fresh ingredients for optimal flavor. Customize with seasonal vegetables like asparagus or snap peas. For a vegetarian version, replace chicken with tofu and use vegetable dashi.