Miso Chicken Soup

Name: Miso Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 2
Ingredients: 2 tbsp olive or sesame oil; 2 tbsp olive or sesame oil; 2 shallots or 1 medium onion, finely diced; 2 shallots or 1 medium onion, finely diced; 1 punnet of mushrooms (about 200g), sliced; 1 punnet of mushrooms (about 200g), sliced; 2 tbsp sweet miso; 1 thumb-size piece of fresh root ginger, peeled and grated; 1 tbsp tamari or soy sauce (use tamari if gluten-free); 1 tbsp tamari or soy sauce (use tamari if gluten-free); 600 ml chicken stock or water; 600 ml chicken stock or water; 150-200 g cooked chicken, shredded; juice of 1 lime; 2 spring onions, trimmed and sliced; 1 chilli, sliced; small handful of coriander, chopped

Preparation info

Serves
2

Difficulty
Easy
Ready in
35 min

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

This is a very popular soup in our family – deeply nourishing as well as being a great way to use up leftover roast chicken. It’s very versatile – you could stir in some torn greens, like spinach, pak choi or kale, alongside the shredded chicken to up your vegetable intake. Or, for a more filling option, you could add some pre-soaked rice noodles.

Ingredients

Soup
Gluten-free

Ingredients

Method