Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

miso chicken & veggie soup

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Fresh healthy and delicious

yield 6 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For miso chicken & veggie soup

  • 2
    boneless skinless chicken thighs small dice
  • 1 Tbsp
    olive oil
  • 1
    carrot thinly sliced
  • 3
    green onions white and dark green parts separated
  • 1 c
    shiitake mushrooms sliced
  • 1 c
    each broccoli and cauliflower florets
  • 1
    head baby bok choy light green and dark green parts separated.
  • 1/2 c
    enoki mushrooms
  • 1 Tbsp
    fresh ginger grated
  • 4 clove
    garlic minced
  • 8 c
    chicken stock
  • 1 Tbsp
    each soy sauce, rice vinegar, rice wine or sherry, garlic chili paste
  • 1/4 c
    miso paste
  • fresh cilantro and chili oil for garnish

How To Make miso chicken & veggie soup

  • 1
    Place the oil in a large Dutch oven. Add the chicken and cook 1 minute. Add the carrots, broccoli, cauliflower, white parts of green onion, shiitake mushrooms, garlic, ginger, and light green parts of the bok choy.
  • 2
    Cook 2 minutes. Add the chicken stock, soy sauce, rice vinegar, rice wine and garlic chili paste. Cook 5 minutes.
  • 3
    Mix some of the broth with the miso paste until miso is dissolved. Add to the pot. Add the Enoki mushroom, dark green parts of the green onions and bok choy.
  • 4
    Cook 2 more minutes. Ladle in bowls and garnish with cilantro and chili oil
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Miso Chicken & Veggie Soup:

ADVERTISEMENT