Best Chicken Mushroom Miso Soup Recipes

CHICKEN AND VEGGIE MISO SOUP (INSTANT POT® VERSION)

Steps:

• Pour grapeseed oil into an electric pressure cooker (such as Instant Pot®). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Saute setting until softened, about 5 minutes.
• Season chicken thighs with salt and pepper; add to the cooker. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.
• Remove chicken thighs and shred with 2 forks on a cutting board. Return to the cooker with the miso paste, garlic, soy sauce, ginger, and sriracha sauce. Cook and stir on the Saute setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy pieces; cook until softened, about 5 minutes.

MISO SOUP RECIPE (WITH CHICKEN, NOODLES, SHIITAKE MUSHROOMS)

Steps:

• Heat 1 tablespoon oil in a Dutch oven/soup pot over medium-high heat. Add chicken and brown on both sides, approximately 2 minutes, but don't cook through. Remove to a plate.
• Add one tablespoon olive oil to now empty pot and heat over medium high heat. Add onions and carrots and sauté 3 minutes. Add mushrooms, ginger and garlic and sauté for 1 minute.
• Add chicken BACK TO POT followed by chicken broth, soy sauce, rice vinegar, rice wine, and chili paste. Bring to a boil then reduce heat to medium-low and gently simmer for 10 minutes or until chicken is tender enough to shred. Remove chicken and shred when cool enough to handle. Continue to simmer soup without chicken if you like more tender mushrooms.
• Add ¼ cup miso paste to a medium bowl. Add a ladleful of hot broth then whisk until the miso is completely dissolved. Set aside.
• Add rice noodles and bell peppers to pot. Simmer 2 minutes then turn off heat. Add bok choy, shredded chicken and entire miso mixture. Cover pot just until noodles are al dente and bok choy is wilted, 1-2 minutes.
• Do NOT simmer/boil the soup with the miso, as the miso will become gritty.

CHICKEN MUSHROOM MISO SOUP

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.

SPRING CHICKEN MISO SOUP

Steps:

• Season chicken thighs on all sides with salt and pepper. Put oil in a heavy-bottomed soup pot over medium high heat. Add thighs and cook for 3 to 4 minutes, reducing heat to keep meat from browning. Turn and cook other side for about 2 minutes.
• Add garlic and ginger and let sizzle without browning. Add mirin, sugar, tamari and 8 cups water, then bring mixture to boil. Lower heat and simmer gently for 20 minutes. Turn off heat. Remove thighs and chop into 1/2-inch chunks, then return meat to pot. Taste broth and adjust salt if necessary.
• In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook. Drain noodles and refresh with cool water, then leave at room temperature.
• Bring a small pot of salted water to boil. Add snap peas and leeks and simmer 1 minute, then drain and refresh with cool water. Leave at room temperature.
• To serve, reheat broth to just under a boil. Dilute miso with a little hot broth and whisk into soup. Add spinach and let wilt slightly, then add leeks and snap peas and let them warm for 1 minute. Divide the noodles among 6 warmed bowls and ladle soup over. Top each bowl with a little basil.

MUSHROOM MISO SOUP

Steps:

• Make the dashi: Put kombu, dried shiitakes, soy sauce, mirin, sake and sugar in a large soup pot. Add 6 cups cold water. Place over medium heat, allow the liquid to barely reach a boil, then reduce heat to low and let cook at a very slow simmer for about 30 minutes. Skim foam as necessary. Let cool to room temperature. Strain through a fine-mesh sieve and add salt to taste. (Dashi may be prepared up to 2 days in advance.)
• Put the sliced mushrooms in a bowl and drizzle with sesame oil and soy sauce. Add garlic and ginger and season with salt and pepper. Toss and let marinate for 10 minutes.
• Put dashi in a large soup pot over medium-high heat and bring to a simmer. Add mushroom mixture and cook gently for about 5 minutes, until the mushrooms are just tender.
• Remove 1/2 cup hot broth from pot and place in a small bowl. Stir in miso to dilute, then return miso-broth mixture to the pot. Taste and adjust seasoning. Once the miso has been added, do not let the soup boil.
• To serve, cut the tofu in half and place a 3-ounce chunk in each of two large bowls. Ladle 2 cups of hot soup over the tofu. Sprinkle with enoki mushroom tips, scallions, shiso, sunflower sprouts, nori, red pepper and toasted sesame seeds as desired.

MISO SOUP WITH SHIITAKE MUSHROOMS

Steps:

• Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.

CHICKEN MISO SOUP

Steps:

• Place chicken thighs in a large pot and season generously with oregano, salt, and pepper. Add bay leaves and miso paste. Fill pot with water and bring to a rolling boil. Reduce heat to medium and cook until thighs are no longer pink in the centers and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove thighs and bay leaves from the pot. Tear meat off the bones and chop. Discard bones and bay leaves and return meat to the pot. Reduce heat to medium-low; add celery, carrots, and dill. Stir and add butternut squash, cabbage, and turnip. Cook, 5 to 10 minutes more.
• Add leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are soft, about 30 minutes more. Add salt to taste.