When you aren’t feeling well, cuddling up with a bowl of chicken soup and a warm blanket is where it’s at. Try this miso version with mushrooms, ginger (plus garlic and scallion) for additional support this season.

Overview of this Soup

I chose to make this soup when I was sick and needed additional natural remedies to get myself feeling better quickly, but this is really an anytime soup and can feel especially comforting during the cold winter months.

Modifications

Before we get into this, I wanted to share some modifications that you can try, as follows:

1. Ginger: if you have a microplane or grater, feel free to grate your ginger instead of chopping it into huge chunks. While I personally enjoy the spiciness of fresh chunks of ginger as well as its medicinal properties, grating is just as yummy, and you won’t need to fish out pieces of ginger in the end.
2. Scallions: please put your scallions in at the end – big mistake letting mine simmer with everything else.
3. Chicken: this soup doesn’t need chicken if you are vegetarian or just want a veggie-based broth. If you want to cook raw chicken versus pre-cooked, I recommend the instant pot for tenderness, and your chicken will shred easily with the help of a fork right into the soup.
4. Noodles: while this version doesn’t have any, I can see soba noodles being a wonderful addition!

How to Make This Soup!

Start with the chicken. You can either use an already pre-cooked chicken breast (which is what I did) or you can cook it whole in the soup using an Instant Pot. Either way, you will get a really tender chicken that you can then shred once the soup is hot and ready to serve.

My pre-cooked chicken was left over from the night prior and baked with olive oil, sea salt and garlic powder. This chicken breast clocked in at 9.3 oz.

Ingredients

There aren’t many! For 4-6 servings, I used:

• 4 cups of water
• 1-8oz package of baby bella mushrooms
• 1-8oz package of shitake mushrooms
• 1 whole bunch of scallions
• 1 root of ginger (any size depending upon the amount you would like)
• 1 clove of garlic (although you can use more depending upon how garlicky you want this to be!)
• 1 chicken breast (optional)
• 2 Tbsps of miso paste (I used red, but you can also choose white)
• 1 tsp of rice vinegar

Peel your ginger and shred with a microplane, or just chop it up into chunks. Mince your garlic – as many cloves as you want. Chop your scallions AND LEAVE THEM OFF TO THE SIDE UNTIL THE END – trust me on this one, I dumped all my scallions except for a few into the soup during the simmer process. It’s yummier when they are crispy, green and freshly topped at the end.

Below you can see the size of the ginger chunks I used. I LOVE eating huge chunks of spicy ginger which is why I kept it like this but if that’s not you and you do not want to fish them out, just grate your ginger with a microplane.

Simmer and Enjoy

Add everything BUT THE SCALLIONS to your soup pot. Put your whole chicken breast into the pot; it will shred just fine in the end. You can also shred your chicken in advance with a fork if you heat it up in some broth. You can ALSO use an instant pot and easily shred your chicken that way, too! Or leave it out entirely.

Put everything into your soup pot, bring it to a boil, then simmer for 30 minutes.

Enjoy and Save for Later

Enjoy it while it’s hot! Top with scallions. Or save your soup for later in quart and pint size mason jars. If you tried this and want to share your thoughts, please leave a comment below! I welcome feedback.

Miso Chicken Soup with Ginger, Mushrooms & Scallions

This soothing miso chicken soup will soothe your inside when under the weather!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings 4 servings

Equipment

• 1 Soup pot with cover
• 1 Food scale
• 1 Paring knife
• 1 Garlic press
• 1 Microplane (optional)

Ingredients

  

• 4 cups water
• 1/2 cup fresh ginger, cubed
• 1 clove garlic, minced add more if desired
• 9 oz cooked chicken breast plain or flavored with olive oil, garlic powder and salt
• 8 oz shitake mushrooms or white button, bella button, maitake, oyster, or cremini
• 8 oz bella button mushrooms or white button, shitake, maitake, oyster, or cremini
• 2 tbsp miso paste red or white
• 1 tsp rice vinegar
• 1.5 cups scallion, chopped

Instructions

 

• Mince the garlic, chop the scallions, cube or grate the ginger.
• Into a large soup pot, place the water, ginger, garlic, cooked chicken (if raw, see my notes in the blog post), mushrooms, rice vinegar and miso paste. Leave out the scallions for topping at the end.
• Bring soup to a boil, then simmer with a cover for 30 minutes.
• At the end of 30 minutes, shred your now tender chicken with a fork, and place it back into the pot. Serve hot, topped with scallions!

Notes

NUTRITION INFORMATION: Serving: 1, Calories: 181kcal, Carbohydrates: 13.1g, Fiber: 3.1g, Protein: 24.9g, Fat: 3.5g, Saturated Fat: 0.85g, Sodium: 438mg, Fiber: 3.1g, Cholesterol: 56g, Sugar: 3.8g, Added Sugar: 0g