Easy Miso Chicken Soup
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Cook time: 
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Yield: 4 to 6 servings
Easy Miso Chicken Soup comes together in 30 minutes for a delicious weeknight dinner!
  • 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
  1. 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.
  2. 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.
  3. Turn off the heat and stir in the miso and scallion.
  4. Serve.
Japanese Rice Seasoning: This is also called Katsuo Fumi Furikake; I used a blend containing bonito, sesame seeds, and seaweed that I found in the international aisle at my local grocery store.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/easy-miso-chicken-soup/