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Miso Chicken Soup with Ginger, Mushrooms & Scallions

This soothing miso chicken soup will soothe your inside when under the weather!
Prep Time 10 minutes
Cook Time 30 minutes
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