Spring Chicken Miso Soup Recipe

Name: Spring Chicken Miso Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs; Salt and pepper; 2 tablespoons vegetable oil; 2 garlic cloves, minced; 2 teaspoons grated ginger; 1 tablespoon mirin or sherry; 1 tablespoon sugar; 1 tablespoon tamari or light soy sauce; 8 ounces soba (buckwheat noodles); 8 ounces sugar snap peas or snow peas, trimmed; 8 cups water; 2 medium leeks, white and tender green part, diced, about 2 cups; 1/4 cup white miso, or more to taste; 5 ounces baby spinach, about 4 cups; A few basil or shiso leaves, julienned

Servings: persons

1 1/2 pounds boneless, skinless chicken thighs
Salt and pepper
2 tablespoons vegetable oil
2 garlic cloves, minced
2 teaspoons grated ginger
1 tablespoon mirin or sherry
1 tablespoon sugar
1 tablespoon tamari or light soy sauce
8 ounces soba (buckwheat noodles)
8 ounces sugar snap peas or snow peas, trimmed
8 cups water
2 medium leeks, white and tender green part, diced, about 2 cups
1/4 cup white miso, or more to taste
5 ounces baby spinach, about 4 cups
A few basil or shiso leaves, julienned

1
Season chicken thighs on all sides with salt and pepper.
2
Put oil in a heavy-bottomed soup pot over medium high heat.
3
Add thighs and cook for 3 to 4 minutes, reducing heat to keep meat from browning.
4
Turn and cook other side for about 2 minutes.
5
Add garlic and ginger and let sizzle without browning.
6
Add mirin, sugar, tamari and 8 cups water, then bring mixture to boil.
7
Lower heat and simmer gently for 20 minutes.
8
Turn off heat.
9
Remove thighs and chop into 1/2-inch chunks, then return meat to pot.
10
Taste broth and adjust salt if necessary.
11
In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook.
12
Drain noodles and refresh with cool water, then leave at room temperature.
13
Bring a small pot of salted water to boil.
14
Add snap peas and leeks and simmer 1 minute, then drain and refresh with cool water.
15
Leave at room temperature.
16
To serve, reheat broth to just under a boil.
17
Dilute miso with a little hot broth and whisk into soup.
18
Add spinach and let wilt slightly, then add leeks and snap peas and let them warm for 1 minute.
19
Divide the noodles among 6 warmed bowls and ladle soup over.
20
Top each bowl with a little basil.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds boneless, skinless chicken thighs, Salt and pepper, 2 tablespoons vegetable oil, 2 garlic cloves, minced, and more.

Yes, Spring Chicken Miso Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Chicken Miso Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions