Chicken Vegetable Miso Soup
This comforting chicken vegetable miso soup is not your average chicken noodle. It’s got the savory chicken vegetable flavor mixed with an umami bonus. Umami is called the 5th taste, in addition to sour, sweet, salty and bitter which comes from the addition of miso in this recipe!
Using rice noodles is also a fun change up from traditional chicken noodle soup and is also a gluten free alternative. Adding in mushrooms, carrots, boy choy and spinach makes it a nutrient packed meal. If you are looking for lower sodium soup recipes, this one is a great one to try with low-sodium broth or homemade broth since the ingredients pack in so much flavor. You can also increase the miso paste if you enjoy the taste!
I can make this soup anytime of the year. It’s that good. Chicken vegetable miso soup or my homemade easy pho are soups I crave when I feel under the weather and is very comforting to me. This may be your new comfort soup when you feel a cold coming on! You’ll want a ramen bowl for this recipe!
Chicken Vegetable Miso Soup Nutrition Information:
Miso: Miso contains nutrients linked to a variety of health benefits, including better digestion and a stronger immune system. Miso is a paste made from fermented soybeans often mixed with other ingredients. It’s a versatile condiment available in many varieties.
Miso paste can be found in the Asian section of most grocery stores and Asian markets. It may seem like an uncommon ingredient to buy just for soup, but actually very versatile! I use miso paste for seafood dishes and salad dressings.
Shiitake Mushrooms: Shiitake mushrooms offer many vitamins, minerals, and other health-promoting compounds. They even contain multiple amino acids found in animal proteins!
Bok Choy: Bok choy is a cruciferous, leafy green vegetable, so it’s packed with nutritional compounds that may offer health-promoting properties. It has been linked to anti-inflammatory properties and decreasing the risks for cancer and heart disease. It’s also low in fodmaps!