Best 4 Spring Chicken Miso Soup Recipes

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Spring chicken miso soup is a delicious and nutritious Japanese dish that is perfect for a light meal or a quick snack. Made with a simple broth of chicken, miso paste, and vegetables, this soup is packed with flavor and umami. The addition of spring chicken adds a delicate sweetness and tenderness to the soup, while the miso paste provides a rich and savory flavor. Served hot with a side of rice or noodles, spring chicken miso soup is a comforting and satisfying meal that is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN MISO SOUP



Chicken Miso Soup image

This unique version of chicken soup is packed with vegetables in a savory miso broth.

Provided by Joaquin de la Concepción

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

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
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

Steps:

  • 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 Facts : Calories 222 calories, Carbohydrate 26.4 g, Cholesterol 46.9 mg, Fat 6.4 g, Fiber 6.2 g, Protein 16.8 g, SaturatedFat 1.7 g, Sodium 558.7 mg, Sugar 9.1 g

SPRING CHICKEN MISO SOUP



Spring Chicken Miso Soup image

Soup is welcome all year round, but it goes without saying a springtime soup veers lighter, even if the weather is still cool. Fresh green vegetables, like young leeks, peas and spinach, should play a major role. This delicate yet flavorful soup re-works the comforting chicken-noodle concept with a Japanese-inspired ingredient list.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 15

1 1/2 pounds boneless, skinless chicken thighs
Salt and pepper
2 tablespoons vegetable oil
2 garlic cloves, minced
2 teaspoons grated ginger
1 tablespoon mirin or sherry
1 tablespoon sugar
1 tablespoon tamari or light soy sauce
8 ounces soba (buckwheat noodles)
8 ounces sugar snap peas or snow peas, trimmed
8 cups water
2 medium leeks, white and tender green part, diced, about 2 cups
1/4 cup white miso, or more to taste
5 ounces baby spinach, about 4 cups
A few basil or shiso leaves, julienned

Steps:

  • Season chicken thighs on all sides with salt and pepper. Put oil in a heavy-bottomed soup pot over medium high heat. Add thighs and cook for 3 to 4 minutes, reducing heat to keep meat from browning. Turn and cook other side for about 2 minutes.
  • Add garlic and ginger and let sizzle without browning. Add mirin, sugar, tamari and 8 cups water, then bring mixture to boil. Lower heat and simmer gently for 20 minutes. Turn off heat. Remove thighs and chop into 1/2-inch chunks, then return meat to pot. Taste broth and adjust salt if necessary.
  • In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook. Drain noodles and refresh with cool water, then leave at room temperature.
  • Bring a small pot of salted water to boil. Add snap peas and leeks and simmer 1 minute, then drain and refresh with cool water. Leave at room temperature.
  • To serve, reheat broth to just under a boil. Dilute miso with a little hot broth and whisk into soup. Add spinach and let wilt slightly, then add leeks and snap peas and let them warm for 1 minute. Divide the noodles among 6 warmed bowls and ladle soup over. Top each bowl with a little basil.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1360 milligrams, Sugar 6 grams, TransFat 0 grams

MISO CHICKEN & RICE SOUP



Miso chicken & rice soup image

Ditch the noodles and try a healthy Japanese ramen with rice, flavoured with miso, soy, mirin and spring onions

Provided by Jennifer Joyce

Categories     Lunch, Soup

Time 20m

Number Of Ingredients 8

500ml chicken stock
2 skinless chicken breasts
50g long grain rice
8 Chanteney carrots , halved lengthways
2 tbsp miso paste
1 tbsp soy sauce
1 tbsp mirin
2 spring onions , sliced

Steps:

  • Bring the stock to a gentle boil in a medium saucepan. Add the chicken breasts and simmer for 8 mins until cooked through. Remove from the pan and shred the meat.
  • Add the rice and carrots to the hot stock. Bring back up to the boil, cover with a lid, then reduce the heat and cook for 10 mins until the rice is cooked and the carrots are tender.
  • Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.

Nutrition Facts : Calories 274 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 3.1 milligram of sodium

CHICKEN MISO SOUP RECIPE



Chicken miso soup recipe image

A chicken miso soup is a healthy, light soup using Japanese miso that's perfect if you're watching the calories or have a cold coming on

Provided by Jessica Dady

Categories     Dinner, Lunch, Snack

Time 15m

Yield Serves: 2

Number Of Ingredients 7

2 x 15g Japanese miso paste sachets (we used Clearspring)
1 chicken breast, skinned and sliced
1 clove garlic, crushed
½ tsp grated ginger
8 shiitake mushrooms, sliced
Dash of soy sauce
¼ Savoy cabbage, finely shredded

Steps:

  • Pour 600ml (1 pint) boiling water into a pan and whisk in the miso paste.
  • Add the rest of the ingredients, except the cabbage, and simmer for 10 mins.
  • Stir in the cabbage, cook for 3 mins and serve.

Nutrition Facts : @context https, Calories 143 Kcal, Sugar 2.5 g, Fat 3.5 g, SaturatedFat 0.9 g, Sodium 1.06 g, Protein 22.6 g, Carbohydrate 5.4 g

Tips:

  • Use fresh ingredients whenever possible. This will result in a more flavorful soup.
  • Don't be afraid to experiment with different types of miso paste. There are many different varieties available, each with its own unique flavor profile.
  • Add the miso paste at the end of cooking. This will prevent it from losing its flavor.
  • Serve the soup immediately. This will ensure that it is at its best.

Conclusion:

Spring Chicken Miso Soup is a delicious and healthy dish that is perfect for a quick and easy meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you're looking for a satisfying and nutritious soup, give Spring Chicken Miso Soup a try. You won't be disappointed!

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