Easy Miso Chicken Soup comes together in 30 minutes for a delicious weeknight dinner!
Friends frequently ask Mike and I where we want to travel next, and both of us immediately think of going back to Thailand because it completely stole our hearts. The only problem with that is there are so many other beautiful places we want to visit first; Turkey, Eastern Europe, and Japan are all high on our list, with Japan in particular being near the top.
The Cherry Blossom Festival in DC gave us a thirst to see Japan’s natural beauty, and I’ve always been intrigued by the stunning architecture. And then there’s the food…of course the food.
I don’t think we’ve had an accurate sampling of authentic Japanese food, as we’ve never been to Japan and had the chance to eat like the locals. But Japanese food served in Japanese restaurants here in the U.S. is always a favorite. (Especially their sauces and salad dressings, which inspired the sesame-ginger dipping sauce for my Mango-Coconut Chicken Rolls.)
One of my hubby’s favorites at Japanese restaurants is the miso soup, and I’ve been wanting to try my hand at a homemade version for a while now. With soup season in full swing, I decided there’s no better time than the present to make it.
This soup features Swanson Unsalted Chicken Broth for a flavorful base and is accentuated with soy sauce, Japanese rice seasoning (I like the kind with bonito, sesame seeds, and seaweed), and light (white or yellow) miso paste. One of the great things about using unsalted broth in this recipe is that you can add other bold ingredients, such as soy sauce and miso paste, and the end result won’t be overly salty.
There are minimal ingredients to prep here (just chicken, mushrooms, and a scallion) because this soup is all about the balanced flavor profile of the broth. It comes together quickly and easily enough for a weeknight meal, and you won’t find a more comforting meal on a chilly evening.
Until Mike and I make it to Japan, we’ll make do with Japanese-inspired dishes like this!
- 8 cups (two 32 oz cartons) Swanson® Unsalted Chicken Broth
- 2 tablespoons soy sauce, tamari sauce, or coconut aminos
- 2 tablespoons Japanese rice seasoning (see Note)
- ¼ teaspoon salt, or more to taste
- 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
- ¼ lb (115 g) mushrooms, very thinly sliced (I used button mushrooms)
- 2 tablespoons light (white or yellow) miso paste
- 1 large scallion, green and white parts, thinly sliced
- Add the broth, soy sauce, rice seasoning, and salt to a medium-sized pot. Bring to a boil, and then add the chicken and mushrooms and bring back up to a boil.
- Cover the pot, turn the heat down, and simmer until the chicken is fully cooked and the mushrooms are tender, about 8 to 10 minutes.
- Turn off the heat and stir in the miso and scallion.
- Serve.
Disclosure: I’m thrilled to partner with Swanson® as a brand ambassador. I received the Swanson® products that I used in this recipe for free, and I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Japan is fascinating to me as well, Faith, and I’d really love to explore it. :-) Miso soup is pure comfort to me. I’m looking forward to Autumn when I’ll want hot food again. :-)
This is perfect, I have the japanese rice seasoning and never know what to do with it other than sprinkle on rice. Also, a good meal for the upcoming snow storm! :)
Brothy soups are my favorite! I love how simple, yet flavor-packed this soup is. Plus, it’s so lovely.
This looks like it would be a great cold winter day soup.
There are just so many places to visit in the world aren’t there? It’s crazy!What a beautiful and nourishing sounding soup :D
This is the perfect easy weeknight dinner!
Miso soup is one of my favorite dishes of all time, but I’ve never actually made it! Definitely bookmarking this one!
Miso soup usually has a broth made of dried fish and tofu in it as well, just letting you know for further use
Mina, Thanks so much! Like I mentioned in the Notes under the recipe, the Japanese Rice Seasoning I use contains bonito flakes, which is what I think you’re referring to by “dried fish”. Yup, some versions have tofu instead of chicken, but we usually prefer chicken in ours, so that’s what I went with here – definitely feel free to use tofu if you prefer though!
What a gorgeous and simple soup. My grandmother lived in Japan for 17 years and I just adore her stories of her time there.
I love Miso soup and never knew you could make it yourself. Gonna pin this for later for sure! :) Yum!!
It’s a rainy, dark day and I am craving soup. This is happening!
Such an easy meal to throw together! Thanks for sharing!
I remember being a kid and seeing my dad have miso soup every time we went to a Japanese restaurant- I’d always think, “HOW does he eat that?! Weird soup and raw fish?” And now of course they are two of my favorite things. There’s nothing like the heartiness yet lightness at the same time of miso soup :) I have been waiting to make it at home for a while too!
I am always in the same boat when it comes to travel. Japan is SO high on my list, but you definitely have to make sure you make it to Turkey at some point!