Smoky Miso Shiitake Chicken Soup

Smoky Miso Shiitake Chicken Soup

Oh holy deliciousness!!! Mushroom and chicken stock loaded with miso and spices, a bit of fresh ginger and garlic, and finished with a touch of vinegar and coconut oil! All poured around a pile of sautéed shiitake mushrooms, shredded chicken, and Thai basil. Topped with a little pickled onions, and dulse. MIND BLOWN!
Course Main Course, Soup
Keyword miso chicken soup, smoky miso soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Ian Wickman

Ingredients

Smoky Miso Soup Base

  • 2 cups chicken stock
  • 2 cups mushroom stock
  • 1 tbsp red miso (make sure it's GF if you are!)
  • 1 tbsp dried juniper berries (can crush these if you want but I left mine whole)
  • 2 tsp grated ginger
  • 1 tsp minced garlic
  • 1 tsp smoked paprika
  • 1/2 tsp Chinese five spice
  • 1/8 tsp ground chipotle

Sautéed Mushrooms and Chicken

  • 2 cups shredded chicken, already cooked (I pulled the rest of the meat off of a chicken I had roasted the night before)
  • 8 oz shiitake mushrooms, sliced thin
  • 1/4 cup thai basil, roughly chopped
  • 1 tsp olive oil
  • 1 pinch salt
  • 1 pinch pepper

Finish

  • 2 tsp coconut oil
  • 2 tsp rice vinegar
  • 1/4 cup pickled onions (here's my quick pickled onion recipe if you need to make them ahead, about 2 hours before)
  • 1 tbsp dulse (Optional but highly recommended)

Instructions

Smoky Miso Soup Base

  • Add all the soup base ingredients to a pan over medium heat and stir to combine, once it comes to a slow boil reduce heat and simmer for about 20 minutes or so.

Sautéed Mushrooms and Chicken

  • About half way through the soup base simmering away, heat a skillet over medium high heat. Once the pan is hot add the olive oil and swirl to coat.
  • Add mushrooms and sautè for a couple minutes until they start to soften.
  • Add chicken and sprinkle with salt and pepper, continue cooking for another couple minutes until the mushrooms release their moisture and the chicken is reheated.
  • Finally, turn the heat off, add the basil and stir to combine throughout.

Finish

  • Once the stock is done simmering, remove from heat and add the coconut oil and vinegar, stir to combine (might take a second for the coconut oil to melt).
  • In the middle of each bowl pile a bit of the sauteed chicken and mushrooms and then pour the soup around it. Top with some pickled onions and sprinkle with dulse. Enjoy!

Notes

This recipe came about after I had done a red miso and rosemary roasted chicken but did finish it off the night before. It was a little cold and my wife was a little sick so I decided a smoky miso chicken soup was needed! The results were SO GOOD! You can make it with basically any precooked chicken (or just cook it while sautéing ) or even make it vegetarian and just use mushrooms!

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