Miso, Chicken, And Green Onion Soup - cooking recipe

Ingredients
    1 tablespoon vegetable oil, or as needed
    1 onion, chopped
    1 1/2 portobello mushrooms, stemmed and sliced
    8 cups low-sodium chicken broth, divided
    2 tablespoons miso paste
    sea salt and ground black pepper to taste
    2 cups cubed, cooked chicken
    5 green onions, trimmed and chopped
Preparation
    Heat oil in a skillet over medium heat; stir in onion. Cook and stir onion until golden, about 5 minutes. Add mushrooms and cook until softened, about 5 minutes more. Pour in 1/2 cup broth; simmer, stirring occasionally, until liquid is reduced, 8 to 10 minutes.
    Whisk miso paste and 2 tablespoons broth together in a bowl. Pour into the vegetable mixture. Season with salt and pepper. Cook and stir to coat the vegetables, about 1 minute. Add chicken meat and the remaining broth. Reduce heat to low and simmer soup until flavors are well blended, about 30 minutes.

Leave a comment