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Home / Recipes / Soups & Salads

Chicken Miso Soup

Soups & Salads

Chicken Miso Soup

This chicken miso soup is full of fresh ingredients and has the perfect blend of delicious savory flavors!

Ingredients

  1. 1 tablespoon grapeseed oil, or more to taste
  2. 5 medium carrots, chopped
  3. 2 medium leeks, diced
  4. 5 ounces shiitake mushrooms, sliced
  5. 1 onion, diced
  6. 2 pounds skinless, boneless chicken thighs
  7. 1 pinch salt and ground black pepper to taste
  8. 8 cups chicken broth
  9. ½ cup miso paste
  10. 8 cloves garlic, minced
  11. 1 tablespoon soy sauce
  12. 1 (2 inch) piece ginger root, grated
  13. 1 dash sriracha sauce, or to taste
  14. ½ head napa cabbage, torn into pieces
  15. 1 head baby bok choy, cleaned and sliced

Directions

  1. Pour grapeseed oil into an electric pressure cooker (such as Instant Pot). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Sauté setting until softened, about 5 minutes.
  2. Season chicken thighs with salt and pepper; add to the pot. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to the manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.
  3. Remove chicken thighs and shred with 2 forks on a cutting board; return to the pot and add miso paste, garlic, soy sauce, ginger, and Sriracha. Cook and stir on the Sauté setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy; cook until softened, about 5 minutes.

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