CHICKEN MUSHROOM MISO SOUP

Chicken Mushroom Miso Soup image

Not feeling well? I wasn't and I decided to make a nice healthy healing pot of soup. Aah the comfort! This is a quick make soup with the root ingredients grated takes no time to cook. You can also incorporate cooked noodles, or rice Naturally produced miso, (pronounced mee-so) is "a delicious all purpose, high-protein seasoning. A nutritious balance of natural carbohydrates, essential oils, minerals, vitamins, and protein of the highest quality, containing all of the essential amino acids. Also known as fermented soy bean paste, is an excellent source friendly bacteria. "Unpasteurized miso is a "living food" containing natural digestive enzymes, Lactobacillus, and other microorganisms which aid in the digestion of all foods, and which have been shown to ward off and destroy harmful microorganisms, thereby creating a healthy digestive system."(source: www.southrivermiso.com)" You don't want to cook the miso. Just before serving add it to hot water then stir into the soup and serve.

Provided by Rita1652

Categories Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

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Ingredients

6 cups chicken broth or 6 cups water
1 lb chicken breasts, cubed (boneless, skinless) or 3 -4 cups leftover shredded chicken
1 tablespoon sliced lemongrass
1 tablespoon chopped basil or 1 tablespoon chopped cilantro
1 small carrot, grated
1 tablespoon grated ginger
3 cloves black garlic or 3 garlic cloves, minced
1/4 cup grated ginseng roots
1/4 cup grated burdock root (optional)
1 -2 cup chopped arugula or 1 -2 cup spinach, well washed and stems trimmed
3 ounces enoki mushrooms, separated
4 button mushrooms, sliced
3 baby king mixed mushrooms, julienned
2 -4 tablespoons miso, i used light in sodium (to taste)
green onion, tops removed thinly sliced
toasted sesame oil
salt, soy, tamari to taste
cabbage kimchi, to taste

Steps:

In a medium sauce pan bring water or chicken broth to a boil.
Add ingredients chicken trough the mushrooms. Reduce the heat to a gentle simmer and remove from heat. In one cup hot water whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot along with the tofu.
Taste, and then add more miso, salt, soy a bit at a time until it is to your liking.
Remove from the heat, and let it sit for just a minute or so. Garnish with scallions and or Sesame oil, Kimchi to taste if using.

*** Explore more Chicken Mushroom Miso Soup Recipes »

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Md Monim Rahaman

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Yum!

Dikshya Thapa Chhetri

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This soup is so good! I love the combination of flavors. It's also really easy to make. I'll definitely be making this again.

Gaithan Reedy

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Easy and delicious! I used cremini mushrooms and added some chopped ginger to the soup. It was a great way to use up leftover chicken. Will definitely be making this again.

Maliha Khan

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Great recipe! The soup was flavorful and comforting. I used low-sodium chicken broth and miso paste, and it was still plenty salty. I also added some baby spinach at the end for an extra boost of nutrients.

Nathan M

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This soup is delicious and easy to make. I used vegetable broth instead of chicken broth and it was still very flavorful. I also added some tofu for extra protein. Will definitely be making this again!

Mh Mohosin

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I've made this soup several times now and it's always a hit! I love the combination of chicken, mushrooms, and miso. It's so flavorful and comforting. I usually add some extra vegetables, like carrots and celery, to make it even more hearty.

hanin tube

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This soup was incredibly easy to make and packed with flavor. I used shiitake mushrooms instead of cremini and added some chopped green onions for garnish. The miso paste added a delicious umami flavor, and the chicken was tender and juicy. Overall,

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