Nourishing Chicken and Vegetable Miso Soup
Nourishing Chicken and Vegetable Miso Soup
Ingredients
- 1 carrot, sliced into thin, crescent-shaped pieces
- 1/2 pound daikon radish, peeled and sliced into thin, half-moon shaped pieces
- 1 pound boneless, skinless chicken breast, cut into 1-inch bite-sized pieces
- 4 scallions, sliced diagonally
- 4 ounces maitake mushrooms, torn into smaller clusters
- 6 cups water
- 1/4 cup white miso paste
Instructions
- 1
In a large pot, add the cut chicken pieces, sliced carrot, and sliced daikon radish. Stir gently with chopsticks or a spoon to combine.
⏱️ 5 min
- 2
Add the diagonally sliced scallions to the pot and stir again to incorporate.
⏱️ 2 min
- 3
Add the torn maitake mushrooms to the pot.
⏱️ 2 min
- 4
Pour 6 cups of water over all the ingredients in the pot, ensuring they are mostly submerged. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 5
Once boiling, reduce the heat to medium-low and let the soup simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender. Skim any foam that rises to the surface.
⏱️ 15 min
- 6
Remove the pot from the heat. Scoop a generous 1/4 cup of miso paste into the hot soup. Stir continuously until the miso paste is fully dissolved and incorporated into the broth. Do not boil the soup after adding miso, as it can diminish its flavor and beneficial probiotics.
⏱️ 5 min
- 7
Ladle the warm, nourishing miso soup into individual bowls and serve immediately. Itadakimas!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Nourishing Chicken and Vegetable Miso Soup
- 1 carrot, sliced into thin, crescent-shaped pieces
- 1/2 pound daikon radish, peeled and sliced into thin, half-moon shaped pieces
- 1 pound boneless, skinless chicken breast, cut into 1-inch bite-sized pieces
- 4 scallions, sliced diagonally
- 4 ounces maitake mushrooms, torn into smaller clusters
- 6 cups water
- 1/4 cup white miso paste
Instructions
- 1
In a large pot, add the cut chicken pieces, sliced carrot, and sliced daikon radish. Stir gently with chopsticks or a spoon to combine.
⏱️ 5 min - 2
Add the diagonally sliced scallions to the pot and stir again to incorporate.
⏱️ 2 min - 3
Add the torn maitake mushrooms to the pot.
⏱️ 2 min - 4
Pour 6 cups of water over all the ingredients in the pot, ensuring they are mostly submerged. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 5
Once boiling, reduce the heat to medium-low and let the soup simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender. Skim any foam that rises to the surface.
⏱️ 15 min - 6
Remove the pot from the heat. Scoop a generous 1/4 cup of miso paste into the hot soup. Stir continuously until the miso paste is fully dissolved and incorporated into the broth. Do not boil the soup after adding miso, as it can diminish its flavor and beneficial probiotics.
⏱️ 5 min - 7
Ladle the warm, nourishing miso soup into individual bowls and serve immediately. Itadakimas!
⏱️ 1 min