Name: Miso, Chicken, and Green Onion Soup recipe
Ingredients: 1 tablespoon vegetable oil, or as needed;1 onion, chopped;1 ½ portobello mushrooms, stemmed and sliced;8 cups low-sodium chicken broth, divided;2 tablespoons miso paste;sea salt and ground black pepper to taste;2 cups cubed, cooked chicken;5 green onions, trimmed and chopped

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Ingredients

1 tablespoon vegetable oil, or as needed 1 onion, chopped 1 ½ portobello mushrooms, stemmed and sliced 8 cups low-sodium chicken broth, divided 2 tablespoons miso paste sea salt and ground black pepper to taste 2 cups cubed, cooked chicken 5 green onions, trimmed and chopped

Nutrition Info

119.1 calories carbohydrate: 11.1 g cholesterol: 8.1 mg fat: 4.8 g fiber: 2.1 g protein: 8.7 g saturatedFat: 1.5 g servingSize: - sodium: 593.2 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

Directions

Heat oil in a skillet over medium heat, stir in onion. Cook and stir onion until golden, about 5 minutes. Add mushrooms and cook until softened, about 5 minutes more. Pour in 1/2 cup broth, simmer, stirring occasionally, until liquid is reduced, 8 to 10 minutes.
Whisk miso paste and 2 tablespoons broth together in a bowl. Pour into the vegetable mixture. Season with salt and pepper. Cook and stir to coat the vegetables, about 1 minute. Add chicken meat and the remaining broth. Reduce heat to low and simmer soup until flavors are well blended, about 30 minutes.

Recipe Yield

4 servings

Recipe Note

Great homemade miso soup. It's loaded with protein, and if you're vegan you can substitute firm tofu for the chicken.

Alternatives to this recipe

Miso, Chicken, and Green Onion Soup