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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!
Servings 4
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!