Chicken and Rice Miso Soup
A gentle, brothy chicken and rice miso soup made with ginger, cabbage, carrots, and white miso. Comforting, restorative, and perfect for calm meals or recovery days.
Ingredients
Ingredients:
For the broth
- - 2 lb bone-in skin-on chicken thighs
- - 10 cups cold water
- - 3-inch knob fresh ginger sliced
For the soup
- - 2 carrots peeled and cut into large chunks
- - 1 cup short-grain white rice sushi rice, cooked separately
- - 2 cups finely shredded green cabbage
- - 3 tablespoon white miso paste plus more to taste
- - Kosher salt to taste
- - Freshly ground black pepper optional
Instructions
Instructions:
- Add chicken thighs, cold water, and sliced ginger to a large pot. Bring to a gentle simmer. Skim any foam.
- Reduce heat and simmer uncovered 45–60 minutes, until chicken is tender and broth is rich.
- Remove chicken and strain broth if desired. Discard ginger. Return broth to pot.
- Shred chicken; discard skin and bones.
- Cook rice separately until tender.
- Add carrots to broth and simmer 8–12 minutes until soft.
- Add shredded chicken, cooked rice, and cabbage. Heat gently until cabbage wilts.
- Remove from heat. Dissolve miso in a small bowl with hot broth, then stir into soup.
- Taste and adjust seasoning. Do not boil after adding miso.
Notes
Chef’s Notes:
- Always add miso off heat.
- For thicker texture, mash a spoonful of rice into the broth.
- Improves overnight; reheat gently.
- Always add miso off heat.
- For thicker texture, mash a spoonful of rice into the broth.
- Improves overnight; reheat gently.
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