Miso Soup with Chicken & Vegetables
Author: adapted from Bon Appetit
  • 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)
  • Avocado
  • Lime
  • Cilantro
  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.
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.
Recipe by Raisin & Fig at https://www.raisinandfig.com/miso-soup-with-chicken-vegetables/