Miso-Ginger Chicken Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A soothing and flavorful soup featuring tender chicken, fresh ginger, and a savory miso base, perfect for cold days. This japanese-inspired soups ready in about 40 minutes pairs chicken broth, sesame oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (11 ratings) Prep: 15 min Cook: 25 min Serves 4 Japanese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large pot over medium heat. Add 1.5 cups diced onion and cook for 5 minutes until softened, stirring occasionally.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, and cook for 2 minutes until fragrant, stirring constantly.
  3. Step 3: Stir in 4 cups chicken broth, 1 lb sliced chicken breast, and 1 cup sliced mushrooms. Bring to a simmer and cook for 10 minutes until chicken is cooked through.
  4. Step 4: Remove the pot from heat. Stir in 2 tbsp miso paste until dissolved, then add 2 cups chopped bok choy and cook for 3 minutes until wilted.
  5. Step 5: Stir in 1/4 cup sliced green onions and serve.

Frequently asked questions

How long does Miso-Ginger Chicken Soup take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Ginger Chicken Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.

Can I substitute ingredients in Miso-Ginger Chicken Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Ginger Chicken Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Miso-Ginger Chicken Soup?

Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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