Chicken Mushroom Miso Soup
photo by Rita1652
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 6 cups chicken broth or 6 cups water
- 1 lb chicken breasts, cubed (boneless, skinless) or 3 -4 cups leftover shredded chicken
- 1 tablespoon sliced lemongrass
- 1 tablespoon chopped basil or 1 tablespoon chopped cilantro
- 1 small carrot, grated
- 1 tablespoon grated ginger
- 3 cloves black garlic or 3 garlic cloves, minced
- 1⁄4 cup grated ginseng roots
- 1⁄4 cup grated burdock root (optional)
- 1 -2 cup chopped arugula or 1 -2 cup spinach, well washed and stems trimmed
- 3 ounces enoki mushrooms, separated
- 4 button mushrooms, sliced
- 3 baby king mixed mushrooms, julienned
- 2 -4 tablespoons miso, i used light in sodium (to taste)
- green onion, tops removed thinly sliced
- toasted sesame oil
- salt, soy, tamari to taste
- cabbage kimchi, to taste
directions
- In a medium sauce pan bring water or chicken broth to a boil.
- Add ingredients chicken trough the mushrooms. Reduce the heat to a gentle simmer and remove from heat. In one cup hot water whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot along with the tofu.
- Taste, and then add more miso, salt, soy a bit at a time until it is to your liking.
- Remove from the heat, and let it sit for just a minute or so. Garnish with scallions and or Sesame oil, Kimchi to taste if using.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey