Chicken Mushroom Miso Soup

READY IN: 40mins


  • 6
    cups chicken broth or 6 cups water
  • 1
    lb chicken breasts, cubed (boneless, skinless) or 3 -4 cups leftover shredded chicken
  • 1
    tablespoon sliced lemongrass
  • 1
    tablespoon chopped basil or 1 tablespoon chopped cilantro
  • 1
    small carrot, grated
  • 1
    tablespoon grated ginger
  • 3
    cloves black garlic or 3 garlic cloves, minced
  • 14
    cup grated ginseng roots
  • 14
    cup grated burdock root (optional)
  • 1 -2
    cup chopped arugula or 1 -2 cup spinach, well washed and stems trimmed
  • 3
    ounces enoki mushrooms, separated
  • 4
  • 3
    baby king mixed mushrooms, julienned
  • 2 -4
    tablespoons miso, i used light in sodium (to taste)
  • green onion, tops removed thinly sliced
  • toasted sesame oil
  • salt, soy, tamari to taste
  • cabbage kimchi, to taste


  • In a medium sauce pan bring water or chicken broth to a boil.
  • Add ingredients chicken trough the mushrooms. Reduce the heat to a gentle simmer and remove from heat. In one cup hot water whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot along with the tofu.
  • Taste, and then add more miso, salt, soy a bit at a time until it is to your liking.
  • Remove from the heat, and let it sit for just a minute or so. Garnish with scallions and or Sesame oil, Kimchi to taste if using.