Miso Chicken & Veggie Soup

barbara lentz


Fresh healthy and delicious


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 2
    boneless skinless chicken thighs small dice
  • 1 Tbsp
    olive oil
  • 1
    carrot thinly sliced
  • 3
    green onions white and dark green parts separated
  • 1 c
    shiitake mushrooms sliced
  • 1 c
    each broccoli and cauliflower florets
  • 1
    head baby bok choy light green and dark green parts separated.
  • 1/2 c
    enoki mushrooms
  • 1 Tbsp
    fresh ginger grated
  • 4 clove
    garlic minced
  • 8 c
    chicken stock
  • 1 Tbsp
    each soy sauce, rice vinegar, rice wine or sherry, garlic chili paste
  • 1/4 c
    miso paste
  • ·
    fresh cilantro and chili oil for garnish

How to Make Miso Chicken & Veggie Soup


  1. Place the oil in a large Dutch oven. Add the chicken and cook 1 minute. Add the carrots, broccoli, cauliflower, white parts of green onion, shiitake mushrooms, garlic, ginger, and light green parts of the bok choy.
  2. Cook 2 minutes. Add the chicken stock, soy sauce, rice vinegar, rice wine and garlic chili paste. Cook 5 minutes.
  3. Mix some of the broth with the miso paste until miso is dissolved. Add to the pot. Add the Enoki mushroom, dark green parts of the green onions and bok choy.
  4. Cook 2 more minutes. Ladle in bowls and garnish with cilantro and chili oil

Printable Recipe Card

About Miso Chicken & Veggie Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Japanese

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