Miso Chicken Soup with Brown Rice

miso chicken soup

One of my regular readers, Kit, gave me a great idea one time. She said she adds miso paste to soups and sauces. How did I not think of that?! I make chicken broth based soup all the time and my kids absolutely love it! So, the other day I thought why not make miso chicken soup?! Just something different.

miso chicken soup

Kit is right. I could totally see how this soy based paste adds a depth of flavour to a chicken broth. And salt too. Suddenly chicken soup acquires an Asian flair. I also added a few tablespoons of soy sauce to deepen the Asian experience.

You can buy miso paste in a refrigerated section. Usually found with healthy natural products. Really depends on a store. In Real Canadian Superstore miso is located next to tofu, probiotics and kimchi. Makes sense. It keeps refrigerated quite well. You can try to further use up miso paste in my miso peanut butter salmon.

miso chicken soup

I thought I would quickly snap my soup making station. I make soups a lot so I have my own system. Large cutting board to chop veggies. Small and large knives, strainer and peeler. An organics bin – I really like to keep it on a counter while cooking because real food produces a lot of garbage. That is really it. Oh, and a spoon rest or, in today’s case, a bowl from previously chopped vegetables.

miso chicken soup

This miso chicken soup was to die for. I added brown rice but barley, buckwheat or pasta would be great. Depends what you ate the day before. I cut up potatoes, carrots and green onions in equal size chunks. For meat I used chicken drumsticks bone in and skin on. Any part of chicken works. Even affordable chicken bones.

Soup is good year round. Even on a hot summer day nothing screams more summer to me than a bowl of soup with fresh garden vegetables and a slice of crusty bread.

Miso Chicken Soup with Brown Rice




16 cups water, cold 2 lbs chicken drumsticks or thighs 1 small onion 4 large garlic cloves 2 inch ginger, coarsely chopped 3 bay leaves 1 cup brown rice, rinsed & drained 2 large carrots, chopped 2 cups (4 medium) potatoes, coarsely chopped 1/4 cup miso paste 2 tbsp soy sauce 1 small bunch kale, Swiss chard or watercress, coarsely chopped 1/3 cup green onions, chopped Sesame oil, for serving (optional)


In a large pot, add water, chicken, onion, garlic, ginger and bay leaves. Cover with a lid half way and bring to a boil on medium heat. Once water is boiling, reduce heat to low and cook with a lid still half closed for 40 minutes. Skim the built up on top of broth with a mesh strainer every 10-15 minutes. Add rice and cook for 30 minutes. Then add carrots, potatoes, miso paste and soy sauce. Cook for another 15 minutes. Turn off heat and discard onion and bay leaves. Add kale and green onions. Serve hot with a few drops of sesame oil (optional). Storage Instructions: Refrigerate for up to 4 days or freeze in an airtight container for up to 3 months.

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