Chicken and Vegetable Miso Soup

Name: Chicken and Vegetable Miso Soup
Cuisine: Asian, Japanese
Ingredients: 1 medium onion, chopped; 6 oz. shiitake mushrooms, stems removed, caps sliced; 2 celery stalks, thinly sliced; Kosher salt; 2 Tbsp. vegetable oil; 3 Tbsp. white miso (fermented soybean paste); 2 skinless, boneless chicken breasts (about 1 lb.), each cut crosswise into 3 pieces; 4 heads baby bok choy (about 12 oz.), trimmed, cut into bite-size pieces; Chopped avocado, lime wedges, hot chili paste (such as sambal oelek), and cilantro leaves (for serving); 6 cups low-sodium chicken broth

Instructions

At home, chef Gregory Vernick (Vernick Food & Drink, Philadelphia) always keeps miso on hand for an umami blast in everything from braises and mayo to this Asian-leaning chicken soup. You won’t believe how much depth it adds to canned broth.

Updated at: Fri, 21 Aug 2026 05:15:34 GMT