Chicken Mushroom Miso Soup Recipes

CHICKEN AND MUSHROOM MISO SOUP

Chicken and mushroom Miso soup image

The better quality stock you use, the better this delicious cleansing soup will taste, so use homemade if possible. Add a handful of beansprouts and some chopped fresh coriander just before serving if you wish.

Provided by Unsilim

Categories Lunch

Yield 4

Number Of Ingredients 11

Ingredients

Spray oil
8 Spring onions, sliced
1 Garlic clove, crushed
1 tbsp Finely chopped fresh root ginger
1 Stick celery, diced
1 Red chilli, deseeded and diced (optional)
200g Chesnut mushrooms, sliced
1 Litre hot vegetable stock
4 tbsp White miso paste
200g Spring greens or spinach, shredded
1 - 2 tbsp Dark soy sauce

Steps:

Lightly spray a large saucepan with oil and cook the spring onions, garlic, ginger, celery, chilli, chicken and mushrooms over a medium heat, stirring occasionally, for 5 minutes or until the vegetables soften and the chicken is golden brown. Add the hot stock and bring to the boil. Reduce the heat to a simmer and stir in the miso paste. keep stirring until it dissolves. Cook gently for 10 mins, then add the spring greens or spinach and cook for 5 minutes or until the chicken is cooked right through. Stir in the soy sauce to taste. Ladle the hot soup into bowls. TIP: For a 'hot and sour ' flavour add a dish of lime juice or 1 tsp rice vinegar at the end.

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

Miso Soup Recipe (with Chicken, Noodles, Shiitake Mushrooms) image

Miso Soup bursting with chicken, noodles and vegetables swimming in a steaming hot, savory, salty broth is a meal-in-one all made in ONE POT in 30 Minutes! It's a hearty, comforting, satisfying dinner packed with multi-dimensional miso flavor. The chicken, noodles and vegetables all cook in one pot for an easy dinner with even easier cleanup!

Provided by Jen

Categories Main Course Main Dish

Time 25m

Number Of Ingredients 16

Ingredients

1 pound boneless skinless chicken thighs
2 tablespoons olive oil (divided)
1 medium yellow onion, chopped
6 oz. shitake mushrooms (stems removed and caps sliced into ¼" strips*)
2 medium carrots, sliced ((approx. 1 cup))
1 tablespoon freshly grated ginger
4 garlic cloves, minced
8 cups reduced sodium chicken broth
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon Japanese rice wine (or pale dry sherry)
1/2 -1 tablespoon red chili paste* (like Mae Ploy)
3 oz. thin rice noodles ((vermicelli/rice sticks)**)
1 red bell pepper, chopped
1/4 cup white miso paste (***)
4 heads baby bok choy (cut into bite-size pieces, about 3 cups****)

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.

MISO MUSHROOM SOUP

Miso Mushroom Soup image

from fine cooking, this is really quick and simple to make. this can easily be doubled or tripled. if you don't like tofu then omit it- you can add cooked beef, chicken- use your imagination.

Provided by chia2160

Categories Onions

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 dried shiitake mushrooms
1/2 cup fresh spinach leaves
1/2 cup medium silken tofu
3 cups cold water
2 1/2 tablespoons dark miso (red or brown)
2 tablespoons scallion tops, sliced
1/2 teaspoon toasted sesame oil

Steps:

combine water and mushrooms in a saucepan, bring to a boil.
remove from heat, remove mushrooms.
cut off stems, discard, slice caps thinly.
return to water, bring back to simmer and cook 15-20 minutes.
add spinach and tofu, simmer for 1-2 minutes.
remove from heat.
in a small bowl combine miso with 2 tbsp of broth and mix well.
stir into soup.
sprinkle each serving with sliced scallions and 1/4 tsp of sesame oil.

Nutrition Facts : Calories 65.3, Fat 2.4, SaturatedFat 0.4, Sodium 786.9, Carbohydrate 8.9, Fiber 1.9, Sugar 1.5, Protein 3.1

MUSHROOM MISO SOUP

Mushroom Miso Soup image

This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All the little garnishes are optional.

Provided by David Tanis

Categories soups and stews, appetizer

Time 1h

Yield 2 large servings

Number Of Ingredients 23

Ingredients

1 piece of kombu, about 6 inches square
3 large dried shiitake mushrooms, crumbled
3 teaspoons light soy sauce
2 teaspoons mirin
2 tablespoons sake
2 teaspoons sugar
Salt to taste
3 ounces fresh shiitake mushroom caps, thinly sliced, about 2 cups
3 ounces King oyster mushrooms, thinly sliced
2 teaspoons sesame oil
2 teaspoons light soy sauce
1/2 teaspoon grated garlic
1 teaspoon grated ginger
Salt and pepper
3 tablespoons white or red miso
6 ounces silken tofu, at room temperature
Enoki mushroom tips
2 tablespoons slivered scallions
4 shiso leaves, slivered
Sunflower sprouts
2 tablespoons slivered toasted nori
Pinch of crushed red pepper
Toasted sesame seeds

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.

CHICKEN MISO SOUP

Chicken Miso Soup image

This unique version of chicken soup is packed with vegetables in a savory miso broth.

Provided by Joaquin de la Concepción

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

Ingredients

4 bone-in chicken thighs, or more to taste
1 pinch dried oregano, or to taste
kosher salt and ground black pepper to taste
3 bay leaves
3 tablespoons miso paste, or more to taste
4 quarts water, or as needed
½ bunch celery, diced
4 carrots, chopped, or more to taste
1 bunch fresh dill, minced
½ butternut squash, peeled and chopped
½ small head red cabbage, chopped
1 purple turnip, peeled and chopped
1 leek, diced
½ red bell pepper, seeded and diced
1 large jalapeno pepper, with seeds, diced

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.

Nutrition Facts : Calories 222 calories, Carbohydrate 26.4 g, Cholesterol 46.9 mg, Fat 6.4 g, Fiber 6.2 g, Protein 16.8 g, SaturatedFat 1.7 g, Sodium 558.7 mg, Sugar 9.1 g