miso chicken & veggie soup
Fresh healthy and delicious
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 - boneless skinless chicken thighs small dice
- 1 tablespoon olive oil
- 1 - carrot thinly sliced
- 3 - green onions white and dark green parts separated
- 1 cup shiitake mushrooms sliced
- 1 cup each broccoli and cauliflower florets
- 1 - head baby bok choy light green and dark green parts separated.
- 1/2 cup enoki mushrooms
- 1 tablespoon fresh ginger grated
- 4 cloves garlic minced
- 8 cups chicken stock
- 1 tablespoon each soy sauce, rice vinegar, rice wine or sherry, garlic chili paste
- 1/4 cup miso paste
- - fresh cilantro and chili oil for garnish
How To Make miso chicken & veggie soup
-
Step 1Place 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.
-
Step 2Cook 2 minutes. Add the chicken stock, soy sauce, rice vinegar, rice wine and garlic chili paste. Cook 5 minutes.
-
Step 3Mix 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.
-
Step 4Cook 2 more minutes. Ladle in bowls and garnish with cilantro and chili oil
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes