Chicken Miso Soup is the perfect cozy weeknight meal! It features tender chicken and hearty veggies in a rich broth. Not only will warm it you up, but it is also easy on the stomach and requires minimal effort.
When Alec is in an ulcerative colitis flare, this is one of our go to dinners. It is easy to digest while also providing essential nutrients. We love it so much that we usually make a big batch for a few nights. We typically enjoy it with either white rice or ramen noodles to make the soup extra filling and satisfying.
The soup consists of well-cooked daikon and carrots, tender shredded chicken, and a homemade miso soup base. We caramelize the vegetables before simmer in the broth to enhance the flavor and to make it easy to digest. Make a batch and enjoy or freeze leftovers for meal planning!
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About Chicken Miso Soup
- Taste – The carrots, daikon, chicken, and broth combine to create a delicious flavor medley.
- Texture – The soup is thick and rich while the ingredients are firm yet tender.
- Effort – All you need to do is cook the chicken and veggies then add the broth.
- Time – It takes about 10 minutes to chop and prep the chicken and veggies then 15 minutes to cook the chicken and veggies. It takes about 30 minutes to cook all of the ingredients in the soup.
Is Miso Soup Good for You?
Yes, all of the ingredients in miso soup are healthy! The miso paste is packed with probiotics that can improve gut health and digestion, the carrots and daikon are nutrient rich, and the chicken breast is high in protein and low in fat. Consistent consumption of miso soup has also been shown to lower blood pressure and heart rate.
Ingredients
- Boneless skinless chicken breasts – Boneless skinless chicken breasts are a lean cut of meat. While chicken breasts may not be the juiciest part of the chicken, they are still delicious and are the healthiest for those with ulcerative colitis and similar gut issues.
- Olive oil or avocado oil – Olive and avocado oil are healthy fats to cook the ingredients in.
- Yellow onion – Yellow onion is an aromatic that enhances the broth. It is only used for flavor, making it easier on the stomach and flare-friendly.
- Carrots – Carrots are earthy and sweet. They are nutrient-rich and soften while cooking, making them easy to digest.
- Daikon radish – Daikon radish has a light peppery flavor. It becomes tender when cooked, making it easy on the stomach.
- Chicken or vegetable stock – Chicken or vegetable stock is the base for this recipe. We prefer the robust flavor of homemade stock, but store-bought also works. If you use store-bought, make sure that it has simple ingredients to ensure it will be easy on your stomach.
- White miso – This recipe is delicious with both red or white miso. We use white miso because we prefer its lighter and slightly sweeter flavor. In contrast, red miso for a stronger miso taste. Hikari miso paste is high-quality yet affordable.
- Scallions – Scallions add a light oniony accent.
See recipe card for quantities.
Substitutions/Variations
- Miso Midori Chicken thighs – Make this recipe with Miso Chicken Thighs for even more miso flavor.
- Katsuobushi – Katsuobushi is simmered and fermented skipjack tuna. It adds a smokey flavor to the soup as a result.
- Vegan – Omit the chicken breast and use vegetable stock to make this recipe vegan. You can also add tofu for protein.
- Dried wakame seaweed – Dried seaweed adds a briny umami flavor.
- Rice – Make Japanese white rice and add it the soup for a heartier and more filling soup.
- Chicken Noodle Soup – Add noodles to make the soup more filling and add a firm texture.
- Shiitake Mushrooms – Shiitake mushrooms add a light earthy flavor.
- Omit onion – If your stomach is sensitive to onions, you can omit the onion and/or scallions or substitute the onion with garlic.
Instructions
- Season chicken – Pat chicken breasts with a paper towel and season chicken with kosher salt and black pepper on both sides. Set aside. (Photo 1)
- Add oil – Add one tablespoon of oil to a large thick bottomed pot on medium heat. (Photo 20
- Sear chicken – Add chicken and sear on both sides, about 4 minutes per side. (Photo 3)
- Remove chicken – Remove from the pan and set aside. The chicken will not be cooked all the way through. (Photo 4)
- Cook vegetables – Add a second tablespoon of oil and warm on medium heat. Add onion halves face side down, carrots, and daikon. Stir to cover the vegetables in oil, then cook the vegetables until fragrant, about 5-7 minutes. The carrots will start to caramelize. (Photo 5)
- Add chicken and stock – Add the chicken back in the pot on top of the vegetables and pour in the stock. Use a cooking spoon to scrape the bottom of the pot and mix the fond (browned bits at bottom of pot) into the soup. (Photo 6 and 7)
- Cover the soup and cook – Finally, reduce the heat to medium-low and cook with the lid on for 30 minutes. (Photo 8)
- Shred chicken – Transfer the chicken breasts to a mixing bowl and use two forks to shred the chicken. Set aside. (Photo 9)
- Add miso – Reduce the heat to low then place a sieve over the soup and add the miso. Then, use a spoon or silicone spatula to push the miso through the sieve. If you don’t have a sieve, place half of the miso in a large ladle and hold it at the top of the soup. Use a spoon to create a circle motion in the ladle with some of the broth to disintegrate the miso. (Photo 10)
- Add chicken – Add the chicken back into the soup and stir until all of the ingredients are combined. (Photo 11)
- Serve – Finally, serve in bowls with rice, noodles, or by itself. Top with scallions and enjoy. (Photo 12)
Pro tip – Be careful not to scratch the bottom of your pot if using an enamel coated dutch oven. Use a wooden spoon to scrape the bottom when you deglaze if you use an enamel coated pot.
How to Enjoy Chicken Miso Soup
We love this soup on its own or with a scoop white rice for a more filling meal. When we eat it, we love to make a “mega bite” with a little broth, rice, chicken, and veggies in each bite. All of the flavors are delicious when combined together.
If you want to make this meal extra filling, enjoy it with Spicy Tuna Onigiri, a Spicy Kani Roll (Crab Sushi), or a tasty veggie like Miso Glazed Eggplant or Furikake Lemon Shishito Peppers.
Storage
Store the miso soup in an air-tight container in the fridge for up to 3 days. It will also last up to 2 weeks in the freezer. When you are ready to eat it again, reheat it over low heat until warm.
Equipment
This easy miso soup requires a few kitchen essentials, all of which can be used for many other common recipes. You will need a knife, cutting board, measuring spoons, a medium pot or dutch oven, and a sieve.
Cooking Tip
- Make sure the soup isn’t boiling when you add the miso. This ensures you get all the health benefits of the miso.
Recipe FAQs
Miso soup is highly nutritious and part of a traditional Japanese balanced diet. It is also delicious!
Yes, that is exactly what we have done in this recipe. Traditional miso soup does not contain chicken, but we add it because it provides extra protein and tastes delicious in the soup.
The white stuff is miso paste. It adds a little thickness to the soup and unlike salt, it never completely dissolves in the soup.
No, miso soup is traditionally drunken straight from the bowl without a spoon. Since our recipe has chicken and veggies, it is easier to use a spoon.
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Did You Like This Recipe?
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Easy Chicken Miso Soup
Equipment
- 1 knife
- 1 cutting board
- 1 dutch oven
- 1 Measuring spoons
- 1 Sieve
Ingredients
- 1.5 lbs boneless skinless chicken breasts (2 breasts)
- 2 tbsp olive oil or avocado oil divided
- kosher salt
- freshly ground black pepper
- 1 medium yellow onion cut in half
- 2 cups carrots (4-5 carrots), diced
- 2 cups daikon radish thinly sliced into quarter moons
- 4 cups chicken or vegetable stock preferably homemade
- ½ cup white miso
- 2 scallion greens thinly sliced
Instructions
- Season chicken – Pat chicken breasts with a paper towel and season chicken with kosher salt and black pepper on both sides. Set aside.
- Cook chicken – Add one tablespoon of oil to a large thick bottomed pot on medium heat. Add chicken and sear on both sides, about 4 minutes per side. Remove from the pan and set aside. The chicken will not be cooked all the way through.
- Cook vegetables – Add a second tablespoon of oil and warm on medium heat. Add onion halves face side down, carrots, and daikon. Stir to cover the vegetables in oil, then cook the vegetables until fragrant, about 5-7 minutes. The carrots will start to caramelize.
- Add stock and cook soup – Add the chicken back in the pot on top of the vegetables and pour in the stock. Use a cooking spoon to scrape the bottom of the pot and mix the fond (browned bits at bottom of pot) into the soup. Reduce the heat to medium-low and cook with the lid on for 30 minutes.
- Shred chicken – Transfer the chicken breasts to a mixing bowl and use two forks to shred the chicken. Set aside.
- Add miso – Reduce the heat to low then place a sieve over the soup and add the miso. Use a spoon or silicone spatula to push the miso through the sieve. If you don’t have a sieve, place half of the miso in a large ladle and hold it at the top of the soup. Use a spoon to create a circle motion in the ladle with some of the broth to disintegrate the miso.
- Add chicken and serve – Add the chicken back into the soup and stir until all of the ingredients are combined. Turn off the heat. Serve in bowls with rice, noodles, or by itself. Top with scallions and enjoy!
Notes
- Miso benefits – Make sure the soup isn’t boiling when you add the miso. This ensures you get all the health benefits of the miso.
- Vegan – Omit the chicken breast and use vegetable stock to make this recipe vegan. You can also add mushrooms or tofu for protein.
- Omit onion – If your stomach is sensitive to onions, you can omit the onion and/or scallions or substitute the onion with garlic.
Meg
This soup was a hit with my family! It was easy to make and so tasty.
happygutlucky
We’re happy to hear you and your family enjoyed the soup. Thank you for trying our recipe!