Savory, brothy, warming, and packed with 19 grams of protein — this chicken miso soup solves the one complaint about traditional miso soup: it's never quite filling enough.
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For more cozy soup recipes, check out my Creamy Chicken Noodle Soup, Creamy White Chicken Tortilla Soup, and Gluten-Free Chicken Noodle Soup.
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Traditional miso soup is one of my favorite things to eat. Savory, brothy, salty, warming — it always hits the spot at a sushi restaurant. The one problem: as beautiful as it is, it's not a meal. I needed a version I could actually eat for dinner, one that delivered real protein and enough vegetables to feel nourished rather than just warmed up.
This chicken miso soup is that version. Inspired by the flavors of Trader Joe's miso chicken soup, it layers fresh ginger, garlic, cremini mushrooms, onions, carrots, and celery in a rich chicken broth, finished with toasted sesame oil and rice vinegar. The result is deeply savory and dimensional — a miso soup with chicken broth that tastes like it simmered all day and actually takes 30 minutes. With 19 grams of protein per bowl, it's hearty enough to serve as lunch or dinner, and comforting enough to eat on repeat from September through March.
As a peri-menopausal marathon runner who needs easy, high-protein meals that support recovery without a lot of kitchen time, this one is a staple. I make it during heavy training weeks, after long runs, and anytime someone in our house needs something warming and nourishing in a hurry.
What Is Miso Paste? (And How to Choose It)
Miso paste is a fermented seasoning made from soybeans, salt, and a mold called koji. It's one of Japan's most essential condiments — salty, savory, and deeply umami with a complex flavor that develops through fermentation. It also contains probiotics that support gut health, which is an added bonus in an already nutritious soup.
White miso vs. red miso: White miso (also called light miso) is made with more rice and less soybeans, giving it a milder, slightly sweeter flavor — this is what I use for this recipe. Red miso is made with more soybeans and fermented longer, giving it a stronger, more intense flavor. Both work, but white miso is closer to what you'd get in a Japanese restaurant.
Where to buy it: Most major grocery stores carry miso paste in the refrigerated section near tofu. You can also find it at Whole Foods, Asian grocery stores, and online.
Storage: Once opened, store miso paste covered in the refrigerator — it keeps for months. It can also be frozen in a freezer-safe container for up to 6 months.
One critical tip: Never boil miso paste — heat above a gentle simmer destroys the beneficial bacteria. Always dissolve it in warm (not boiling) liquid before adding to the soup.
Important Ingredients and Substitutions
Chicken — Shredded rotisserie chicken is the fastest option. Poached or baked chicken breast and/or thighs both work beautifully too. See the How to Poach Chicken section below. For a non-chicken version, shredded turkey or firm tofu both work well.
White miso paste — The foundation of the soup's flavor. White miso keeps the soup mild and slightly sweet. Red miso is bolder and works for a more intense soup.
Low-sodium chicken broth — Miso paste is salty; using low-sodium broth gives you better control over the final seasoning. A good chicken broth miso soup starts with quality broth — chicken bouillon mixed with hot water also works. For vegetarian, vegetable broth substitutes well — see the Miso Salad Dressing for more ways to use miso paste.
Cremini mushrooms — Earthy and meaty, they add depth and texture. White button mushrooms, oyster mushrooms, or thinly sliced portabello mushrooms all substitute well.
Aromatics (onion, celery, carrots) — The classic mirepoix base that adds sweetness and body to the broth.
Fresh ginger and garlic — Essential to the flavor profile. Fresh is strongly preferred over dried — the brightness of fresh ginger is part of what makes this soup taste restaurant-quality.
Toasted sesame oil — Added at the end, off the heat. It amplifies the umami and adds a nutty depth that ties everything together. Don't substitute regular sesame oil — the toasted variety has a completely different, deeper flavor.
Rice vinegar — Stirred in at the end to brighten the soup and meld all the flavors. A small amount makes a surprisingly big difference.
Recipe Variations
This miso chicken soup is easy to adapt:
- Extra Vegetables — Stir in sliced bok choy, baby spinach, kale cut into thin strips, broccoli florets, or thinly sliced zucchini in the last 2–3 minutes of simmering.
- Rice Noodles — Add cooked rice noodles for a heartier, more filling bowl. Cook them separately and add to individual bowls at serving to prevent them from soaking up all the broth.
- Spicy Miso Soup — Stir in ½ teaspoon of sriracha, chili oil, or red pepper flakes before serving. A tablespoon of gochujang stirred into the broth at the beginning adds a deeper, fermented heat.
- Tofu Miso Soup — Omit the chicken and use vegetable broth. Add 1 cup of firm tofu cut into bite-size pieces and a sheet of dried seaweed (wakame) to make a more traditional-style soup with extra protein.
- Bone Broth Version — Swap the regular chicken broth for bone broth for extra collagen, protein, and a richer, more gelatinous base.
- Kale and Carrot — For extra nutrition and color, add 1 cup of thinly sliced kale and additional julienned carrot in the last 3 minutes of simmering.
How to Make Chicken Miso Soup
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat a Dutch oven or large pot over medium-high heat. Add the oil, then sauté the onions, carrots, celery, mushrooms, garlic, and ginger for 6–7 minutes, stirring frequently, until the onions begin to soften.
Step 2: Stir all but 1 cup of the chicken broth into the vegetable mixture. Increase heat to high and bring to a boil. Reduce heat to medium and simmer for 8–10 minutes until the carrots are tender.
Step 3: In a small microwave-safe bowl, heat the remaining 1 cup of chicken broth for 1 minute until hot but not boiling. Whisk the miso paste into the warm broth until fully dissolved.
Step 4: Stir the shredded chicken and the miso broth mixture into the soup. Cook on medium heat for 1–2 minutes, stirring continually, until the chicken is heated through.
Step 5: Remove from heat. Stir in the toasted sesame oil and rice vinegar. Season with additional salt to taste. Ladle into bowls and garnish with sliced green onions and/or cilantro.
How to Poach Chicken
If you're not using rotisserie chicken, here's how to poach it quickly:
Stovetop: Add 1–2 cups of water to a medium skillet. Add the chicken and sprinkle with salt. Bring to a simmer over medium or medium-high heat with the lid on. Cook for 9–12 minutes until the internal temperature reaches 165°F for chicken breast and 170°F for chicken thighs. Add water as needed to keep the pan from going dry.
Instant Pot: Add 1–2 cups of water to the pot. Add the chicken and sprinkle with salt. Lock the lid and cook on high pressure for 5 minutes. Natural-release for 5 minutes, then quick-release the remaining pressure.
Once cooked, shred with two forks or use a hand mixer in a large bowl for fast shredding.
Chelsea's Recipe Pro-Tips
- Add toasted sesame oil at the end. Off the heat, after everything is combined. Heat kills the delicate flavor compounds in toasted sesame oil — adding it last preserves its full nutty depth.
- Use fresh ginger. Dried or powdered ginger is a different flavor entirely. Fresh ginger grated or julienned gives the soup its bright, zippy note that makes it taste restaurant-quality. It's worth buying a knob just for this recipe.
- Don't skip the rice vinegar. Just 1 tablespoon makes the entire soup more vibrant. It ties all the flavors together and adds brightness that cuts through the richness of the sesame oil and miso.
- Use low-sodium chicken broth. Miso paste is already quite salty. Starting with low-sodium broth lets you control the final salt level and prevents an overly salty soup.
- Add spice if you want heat. A few shakes of sriracha, a drizzle of chili oil, or a pinch of red pepper flakes stirred in before serving transforms this into a spicy miso chicken soup that's equally excellent.
Storage Directions
- Refrigerating: Store leftover soup in an airtight container in the refrigerator for 4–5 days. The flavors deepen overnight — this soup is often even better the next day.
- Reheating: Warm on the stovetop over medium-low heat, stirring gently, until just heated through. Do not boil — boiling degrades the miso flavor.
- Freezing: Freeze in a freezer-safe container for up to 3 months. For best results, freeze the soup without the miso paste — the miso can become slightly metallic in flavor after freezing. The ideal approach: freeze the base soup (broth, chicken, vegetables), and whisk in fresh miso paste when reheating. If the soup is already combined, it still freezes fine — just be aware the probiotic benefits of the miso will be diminished and the flavor may be slightly different.
Serving Suggestions
This chicken miso soup is hearty enough to serve as a complete meal on its own — 19 grams of protein and a full serving of vegetables make it filling. It's one of my favorite light meals and lunches on a cold day: warming, hydrating, and nourishing without feeling heavy.
For a more substantial meal, serve over steamed white or brown rice, or add cooked rice noodles directly to the bowls at serving time for a heartier ramen-style bowl. Edamame on the side, crispy gyoza, or air fryer egg rolls make excellent starters if you're serving guests. For a lighter pairing, a simple cucumber salad with a splash of rice vinegar and sesame seeds complements the soup beautifully.
For more nourishing soup recipes: Moroccan Lentil Soup with Sweet Potatoes, Pumpkin Sausage Soup, and Italian Lentil Soup.
Recipe FAQs
Savory, nutty, and warming with a light sweetness and a bright finish from the rice vinegar. The garlic and ginger add a mellow aromatic depth, and the toasted sesame oil gives the soup its characteristic nutty quality. It tastes like the miso soup from a good sushi restaurant — but heartier and more satisfying thanks to the chicken and vegetables.
Traditional miso soup is relatively low in protein — typically 2–4 grams per serving from the tofu. This chicken miso soup is different — it has 19 grams of protein per serving thanks to shredded chicken breast and/or thighs. It's one of the most protein-rich soup recipes you'll find, making it a satisfying meal rather than just a light appetizer.
Traditional miso soup contains miso paste dissolved in dashi broth, tofu, seaweed, and green onions. This chicken miso soup expands on the classic with shredded chicken, cremini mushrooms, carrots, celery, onions, fresh ginger, garlic, toasted sesame oil, and rice vinegar — transforming a light starter into a complete, protein-rich meal.
Yes — it's one of the best things to eat when you're under the weather. It's hydrating, gentle on the stomach, warming, and the miso paste contains probiotics that support immune function. The ginger and garlic both have natural anti-inflammatory properties. This chicken miso soup adds protein and vegetables, making it even more nourishing than a plain bowl. It's one of the most healing soups you can make.
This chicken miso soup is hearty enough to serve as a complete meal on its own. If you'd like to round it out, serve with steamed rice, rice noodles, edamame, gyoza, or crispy spring rolls. For a lighter pairing, a simple green salad with ginger dressing complements the soup beautifully.
Miso paste is a fermented seasoning made from soybeans, salt, and a mold called koji. It's one of Japan's most essential condiments — salty, savory, and deeply umami. White miso is mild and slightly sweet; red miso is stronger and more intense. Both are available at most grocery stores, Whole Foods, Asian markets, and online.
Yes — freeze in a freezer-safe container for up to 3 months. For best results, freeze the base soup without the miso paste and stir in fresh miso when reheating, as miso can lose its probiotic benefits and develop a slightly metallic flavor when frozen.
This recipe is naturally gluten-free as long as you use a gluten-free certified chicken broth and gluten-free miso paste. Most white miso pastes are naturally gluten-free, but check the label to confirm.
Yes — this recipe is naturally low in carbs at 9 grams per serving, with no starchy ingredients. Skip any rice or noodle additions to keep it strictly keto.
Yes — chicken thighs have more fat and flavor than breast meat, making them a wonderful choice for this soup. Use a mix of breast and thigh for the most flavorful result. Shred with two forks or use a hand mixer after cooking.
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Recipe Card
Chicken Miso Soup (Ready in 30 Minutes & Packed with Protein!)
Equipment
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 medium white or yellow onion sliced into thin vertical strips
- 1 ¼ cups peeled and thinly sliced or julienned carrots
- 1 ¼ cups thinly sliced celery
- 8 oz sliced cremini mushrooms about 2 ½ cups
- 1 clove garlic peeled and thinly sliced
- 1 tablespoon peeled and thinly julienned ginger
- 8 cups (2 quarts) low-sodium chicken broth, divided
- 2 tablespoons white miso paste
- 2 ½ cups shredded chicken breast and/or thigh meat
- 2 teaspoons toasted sesame oil
- 1 tablespoon rice vinegar
- Additional salt to taste (optional)
- Sliced green onions and/or cilantro to garnish
Instructions
- Preheat a Dutch oven or large pot over medium-high heat. Add oil and sauté onions, carrots, celery, mushrooms, garlic, and ginger for 6–7 minutes, stirring frequently, until the onions begin to soften.
- Stir all but 1 cup of the chicken broth into the vegetables. Increase heat to high and bring to a boil. Reduce to medium and simmer 8–10 minutes until carrots are tender.
- In a small microwave-safe bowl, heat the remaining 1 cup of broth for 1 minute until hot but not boiling. Whisk the miso paste into the broth until dissolved.
- Stir the shredded chicken and miso broth into the soup. Cook on medium heat for 1–2 minutes, stirring continually, until the chicken is heated through.
- Remove from heat. Stir in toasted sesame oil and rice vinegar. Season with additional salt to taste. Serve hot with sliced green onions and/or cilantro.
Notes
- Never boil miso — dissolve in warm broth and add at the end. Boiling destroys probiotics and flattens the flavor.
- Add sesame oil off the heat — preserves its full nutty flavor.
- Use fresh ginger — dried doesn't have the same bright, zippy quality.
- Poach chicken (stovetop): simmer in 1–2 cups salted water in a covered pan for 9–12 minutes until 165°F (breast) or 170°F (thigh).
- Poach chicken (Instant Pot): 1–2 cups water; high pressure for 5 minutes, natural release for 5 minutes, then quick release.
- Add vegetables: stir in bok choy, kale, spinach, or broccoli in the last 2–3 minutes of simmering.
- Add spice: stir in sriracha, chili oil, or red pepper flakes before serving.
- Storage: refrigerate 4–5 days; freeze up to 3 months (best to freeze without miso paste).
This soup is delicious and quick and easy.
Think it is my new favourite soup.
Hi Julie,
Oh, I am so glad to hear that you love it! Thanks so much for rating and reviewing. 🙂
Best,
Chelsea
Great recipe! It took most of the day to make a quick soup. I used a whole chicken made my own broth.
Oh, that sounds fun! Thanks so much for reviewing and sharing. 🙂
Chelsea
This soup is incredible. My only regret is not doubling the recipe. Definitely a keeper
Hi Ananda,
Oh, I am so happy to hear that! Thank you for reviewing and sharing. Have a great rest of your week!
Best,
Chelsea
As soon as I added last ingredient I had a bowl. Delicious. Did not add chicken but additional chicken bouillon.
Cubes of baked tofu at end.
Sprinkles of Cilantro and green onions.
Hi Maria!
Oh that's amazing -- so glad to hear you liked it! Thank you so much for reviewing and sharing. <3
Chelsea
This is a wonderful healthy recipe.
I personally don’t care for mushrooms so I just added a few extra veggies.
I never add rice to my soups so I cook rice. Refrigerate it over night and add some of it warmed up to my soup. Otherwise it gets the soup so thick and starchy.
Hi Kathy,
Thanks for the feedback, so glad to hear you liked it!
Best,
Chelsea
Transformed my dining room to a Japanese den, its a hit! Simple and all loved it.
I will make this again and again so deliciously healthy! Thank you!
I have made this soup 3 times now and delicious every time. Even better the next day. Than you for sharing.
Hi Jamie!
So glad to hear you're enjoying it! Thanks so much for reviewing and sharing. <3
Best,
Chelsea