This past weekend I did a self styled cleanse, comprised of juice, salad and this easy chicken miso soup recipe. After a cold season full of much imbibing and delicious dinner parties (the summer is no better to be fair) I decided to do a quick cleanse to do something about this sweets and booze tooth I have been rocking in 2019; but as a food lover this cleanse HAD to satisfy me from a flavour perspective, or else it would fail.
Miso and chicken bone broth are the base of this easy chicken miso soup recipe which give this soup broth a savoury-ness that cannot be beat. Cleansing or not, this soup is EVERYTHING.
Cooking with miso can be intimidating, so here are a few Miso Best Practices!
There are FOUR common varieties of miso- black, red, yellow and white- and the darker the miso the stronger the flavour. So if you’re a miso newbie, start with white miso.
Miso is fermented which makes it a boon for our digestion, but once the miso is heated, those benefits are largely lost. To get the full range of benefits from miso use raw in salad dressing and dips, and cooked like in this chicken miso soup recipe!
In this recipe I use BONE-IN chicken breast because when using chicken breast, leaving the bone in results in juicier chicken– I mean, we’ve all had dry as sand paper chicken breast 😉 But if you don’t have the option available, use chicken thighs instead!
Lastly, this recipe hinges on bone broth because all soups hinge on the broth (#ChefTip). I made my own in an Instant Pot, but you can easily buy bone broth or just regular stock and use in this recipe.
Easy Chicken Miso Soup Recipe
- 1 chicken breast, bone-in
- 1 small red onion, cut into quarters
- 2 cups chicken bone broth
- 1 tbsp white miso paste
- 4 sprigs of thyme + 1 sprig
- 1 tbsp coconut oil
- Salt + Pepper to taste (1 tsp and 1/2 tsp respectively for the chicken)
Season the chicken with salt and pepper. Heat the oil on medium heat in a thick bottom soup pot. Add the chicken, skin side down, and cook for 4 minutes OR until the chicken easily releases; flip the chicken and cook for an additional 3 minutes.
Remove the chicken from the pot and set aside. Add the onion and cook for 3 minutes, stirring. Whisk in the miso, add 4 sprigs of thyme and add the chicken back, skin side up. Bring to a simmer, cover and cook for 15 minutes.
Remove from the heat and cool for 5 minutes; then using a fork, shred the chicken from the bone. Remove the bone, add the remaining time, adjust seasoning and serve!
Disclosure: There are some affiliate links in this post, but when it comes to cooking, I won’t put anything on this page that I haven’t verified and/or personally used.
xoxoBianca