Chicken Miso Soup

You substitute the chicken breast for tofu, tempeh, beef or shrimp. Photo by me.


  • Servings: 1-2 people
  • Miso Paste
  • 1-3 inches fresh ginger
  • 3 cups of water
  • 1 carrot
  • 1 celery stalk
  • 1/2 leek (substitution: green onion)
  • 2 Chicken breasts (season with salt & pepper)
  • Handful spinach
  • 1/2 cup leftover brown rice





First boil the 3 cups of water over high-medium heat. You may add more water, if you are doubling this recipe. Also, add the rice in this step, if you do not have left over rice.

While the water boils, on a pan over medium heat, cook the chicken breasts. I like to cook the chicken breasts before because I find the chicken is less dry than boiling it in the water. Cook the chicken about 4-5 minutes per side, set aside.

Meanwhile dice all the vegetables and chicken, set aside.

Once the water boils add 3-5 tablespoons of miso paste, taste after each tablespoon and add to your liking. Stir in the paste. Grate in 3 inches of ginger into the boiling water. Add the diced vegetables except for the spinach. The spinach will be added last because it wilts fairly quickly. Let the vegetables cook for about 10 minutes or until fork tender.

When the vegetables are tender, add the diced chicken and spinach. Stir. Let it cook for another 2 minutes. You are done.

My least favorite soup is chicken soup, so I thought of a way to make chicken soup to my liking, and I really love how this tastes. It is delicious, and I hope you enjoy it as much as I do!






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