Miso Soup with Chicken & Vegetables

miso soup with chicken and vegetables

I am recovering from the meat-sweats.

Last week, I was in Atlanta for meetings with radio & record label colleagues from all across the country. These are some of my favorite people in the whole world, and when we get together, it’s a sure bet that we will work a lot, laugh a lot and eat. A lot.

Our meals included an Italian buffet, a Chick Fil A buffet, hot Krispy Kreme doughnuts and of course, a big ol’ BBQ brisket dinner which included the naughtiest mac n’ cheese I’ve ever had. There may have been a salad thrown in somewhere for courtesy, but it didn’t stand a chance in the carb-and-meat-fest.

Having not packed elastic pants, the flight home was a tad uncomfortable.

My “recovery” weekend included a variety of healthy smoothies and juices, and this super quick Miso Soup with Chicken and Vegetables. It’s simple, but so good – and a great way to use some veggies that might be lurking in your fridge. {Think shredded carrots or sugar snap peas.}

It’s also a good way to get back on track after over-indulging.

Miso Soup with Chicken & Vegetables
Author: 
 
Ingredients
  • 1 medium onion, chopped
  • 6 oz. shiitake mushrooms, stems removed, caps sliced
  • 2 celery stalks, thinly sliced
  • Kosher salt
  • 1 Tbsp. vegetable oil
  • 6 cups low-sodium chicken broth {preferably homemade}
  • 1 rotisserie chicken, shredded
  • 4 heads baby bok choy (about 12 oz.), trimmed, cut into bite-size pieces
  • 3 Tbsp. white miso (fermented soybean paste)
Garnish
  • Avocado
  • Lime
  • Cilantro
Instructions
  1. Heat oil in a large pot over medium-high heat. Add onion, mushrooms, and celery; season with salt. Cook, stirring, until vegetables are just beginning to soften and beginning to brown, 5–7 minutes.
  2. Add broth and bring to a boil. Add shredded chicken and bok choy, cover pot, and cook until bok choy is wilted, about 3 minutes. Mix miso with ¼ cup warm water, stirring until dissolved. Stir into soup.
  3. Serve soup with avocado, lime wedges, chili paste, and cilantro.
Notes
I forgot to pick up fresh shiitakes, but I happened to have dried ones in the pantry. I just reconstituted them in boiling water for about 10 minutes.

 

 

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One Response to Miso Soup with Chicken & Vegetables

  1. Coco in the Kitchen March 18, 2016 at 11:29 am #

    My li’l one loves miso soup and when we go out for sushi, it’s pretty much all she eats. I always worry she didn’t get anything nutritious.
    Love your idea of ramping it up with chicken & vegetables.
    Genius!

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