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You are here: Home / All Recipes / Chicken Miso Soup

Chicken Miso Soup

Rice, a light vegetable dish like fried breaded okra and this chunky chicken miso soup with chayote cubes make a delicious meal on a hot summer day.

Chicken miso soup with fried breaded okra in the background

Vegetables and a little meat served with lots of fluid are definitely easier to digest and they won’t raise your body temperature too much. We just have to get creative in fighting the terrible summer heat.

Don’t like chayote? Substitute another chunky and neutral tasting vegetable like potato or white cabbage. If you prefer a leafy vegetable, bok choy or wombok are good choices to add to chicken miso soup. 

Chicken Miso Soup

Recipe by Connie Veneracion
Think of miso soup as a canvas. When you want it chunky, add meat and vegetables. That's the idea behind this delicious chicken miso soup. Filling but still light enough for summer.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Japanese
Servings 4 people
Chicken miso soup in blue bowl
Print Recipe

Ingredients
  

  • 2 tablespoons cooking oil
  • 6 chicken thigh fillets I like them with then skin on, cut into 1/2-inch cubes
  • 1 onion thinly sliced
  • ½ teaspoon grated ginger
  • 1 large chayote peeled, cored and cut into 3/4-inch cubes
  • fish sauce to taste
  • 1 packet dashi
  • 2 heaping tablespoons miso paste
  • drizzle sesame seed oil
  • sliced scallions to garnish

Instructions
 

  • Heat the cooking oil in a pot.
  • Add the chicken and cook, stirring occasionally, until no longer pink. Add about a tablespoonful of fish sauce, stir, continue cooking until the mixture is almost dry.
  • Add the sliced onion and grated ginger. Cook, stirring often, until fragrant, about a minute.
  • Add the chayote cubes. Pour in about six cups of water. Bring to the boil, lower the heat, cover and simmer for about 15 minutes or until the chayote cubes are tender.
  • Add the dashi. Stir. Turn off the heat.
  • Take about a quarter cup of the broth, pour into a bowl, add the miso paste and stir until smooth and pourable. Pour the mixture into the pot. Stir. Taste. Add more fish sauce, if needed.
  • Drizzle in a little sesame seed oil. Sprinkle with the sliced scallions. Serve.
Keyword Miso Soup
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Published: May 17, 2012 • Last modified: August 31, 2021 ♥ All Recipes, Japanese, Miso Soup Project, Poultry, Soups
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