Soups, Stews and Chili Recipe ∶ Miso, Chicken, and Green Onion Soup

Great homemade miso soup. It's loaded with protein, and if you're vegan you can substitute firm tofu for the chicken.

Ingredients

• 1 tablespoon vegetable oil, or as needed
• 1 onion, chopped
• 1 ½ 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

Cooking Directions

1. 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.
2. 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.

Nutrition Facts

• calories119.1
• carbohydrateContent11.1 g
• cholesterolContent8.1 mg
• fatContent4.8 g
• fiberContent2.1 g
• proteinContent8.7 g
• saturatedFatContent1.5 g
• sodiumContent593.2 mg
• sugarContent5.2 g