Miso Mushroom Vegetable Soup with Chicken
A comforting miso soup with mushrooms, carrots, onion, and chicken.
Servings: 9
Calories: 176kcal
Equipment
- Soup pot
- whisk
Ingredients
- 2 Tbsp avocado oil, or olive oil
- 1 onion, cut into half-moons, then cut in half again
- 3 medium-sized carrots, cut into matchsticks
- 10 shiitake mushrooms, sliced
- 3 cups green cabbage, thinly sliced
- 2-3 cups chicken breast, cubed & cooked
- 6-8 cups chicken stock, or vegetable stock
- ¼ cup miso, (chickpea or mellow white)
- 1 Tbsp toasted sesame oil
- black pepper, to taste
- salt, to taste
Instructions
- Heat olive oil in a large soup pot on medium heat. Add onions and a pinch of salt and stir to coat. Let onions cook for 5-10 minutes stirring occasionally.2 Tbsp avocado oil,, 1 onion,
- Add carrots and mushrooms and sauté for another 5 minutes until mushrooms start to soften.3 medium-sized carrots,, 10 shiitake mushrooms,
- Next add the cabbage, chicken, and stock and bring to a boil then turn off the heat.3 cups green cabbage,, 2-3 cups chicken breast,, 6-8 cups chicken stock,
- Remove ½ cup stock from the pot and place it in a bowl with the miso paste. Whisk to combine thoroughly into a smooth liquid.¼ cup miso,
- Add this back to the pot and stir. Add toasted sesame oil, and salt/pepper to taste.1 Tbsp toasted sesame oil, salt,, black pepper,
Nutrition
Calories: 176kcal | Carbohydrates: 13g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 572mg | Potassium: 477mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3441IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 1mg