Ginger Chicken and Rice Miso Soup Recipe
This comforting chicken and rice soup features a flavorful blend of fresh aromatics like ginger, garlic, and scallions, enhanced with warm spices including coriander and turmeric. Cooked gently on the stovetop until tender and finished with lemon juice and miso for a bright, savory finish, this hearty soup is perfect for a nourishing meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American with Asian influences
Ingredients
Soup Base
- 2 Tbsp. extra-virgin olive oil
- 1 bunch scallions (green onion), thinly sliced, with white and pale green parts kept separate from vibrant tops
- 2 large celery stalks, diced
- 1 large carrot, peeled and diced
- 2 Tbsp. minced fresh ginger
- 4 garlic cloves, minced
- 1 tsp. ground coriander
- 1/2 tsp. ground turmeric
- 1/2 tsp. black pepper (or more to taste)
Main Ingredients
- 2/3 cup dry long-grain white rice (such as Jasmine rice)
- 8 cups (2 quarts) low sodium chicken broth or chicken bone broth
- 1 lb. boneless, skinless chicken thighs
- 1 tsp. kosher salt
Finishing Ingredients
- 2 Tbsp. white miso paste
- 2 Tbsp. fresh lemon juice (from 1 lemon)
Optional Garnishes
- Fresh cilantro or parsley
- Chili crisp
Instructions
- Sauté Aromatics: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the white and pale green parts of the scallions along with the diced celery and carrot. Cook, stirring occasionally, until these vegetables soften and become fragrant, about 5 to 6 minutes. Add minced ginger, garlic, coriander, turmeric, and black pepper, cooking for an additional 2 minutes until aromatic.
- Toast Rice and Simmer: Stir in the dry white rice and allow it to toast briefly for 1 to 2 minutes. Pour in the chicken broth, add the chicken thighs and kosher salt. Increase the heat to bring the mixture to a gentle boil. Once boiling, cover the pot, reduce heat to medium-low, and let it simmer gently until the rice is tender and the chicken is cooked through, approximately 20 minutes.
- Shred Chicken and Mix Miso: Using tongs, carefully remove the chicken thighs from the pot and place them on a cutting board. Shred the chicken into bite-sized pieces with two forks. In a medium bowl, whisk the white miso paste with about 1/2 cup of the hot broth from the soup until smooth. Return the miso mixture along with the shredded chicken and the reserved vibrant green tops of the scallions back into the pot. Stir to combine and cook uncovered for a few more minutes to heat through.
- Finish and Serve: Stir in the fresh lemon juice and taste the soup, adjusting seasoning if needed. Serve the soup hot with optional garnishes such as fresh cilantro or parsley and a spoonful of chili crisp for added heat.
Notes
- Using bone broth adds extra depth of flavor and nutrients.
- Adjust black pepper to your taste preference for mild or more spicy kick.
- White miso paste should be added off the heat or low heat to preserve probiotics.
- Garnish with fresh herbs and chili crisp to add freshness and spicy complexity.
- This soup can be frozen for up to 3 months; add lemon juice fresh upon reheating for brightness.
