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Ginger Miso Chicken and Edamame Soup
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Measuring Cups
  • Forks

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 6 cups chicken broth
  • 2 cups shelled edamame
  • 3 tablespoons white miso paste
  • 2 tablespoons grated fresh ginger
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 2 carrots, sliced
  • 2 green onions, sliced

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the chicken broth, ginger, garlic, onion, and carrots.
  • Cover and cook on low for 6 hours or until the chicken is tender enough to shred easily.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  • Stir the miso paste into 1 cup of the hot broth until fully dissolved, then pour the mixture back into the slow cooker.
  • Add the edamame and cook on high for 30 more minutes.
  • Ladle into bowls and top with sliced green onions.

Notes

Stir the miso in a small amount of hot broth first to avoid clumps. If you prefer a thicker broth, mash a few edamame against the side of the pot before serving. Leftovers keep well in the fridge for three days and reheat gently on the stovetop without losing much texture.
Course: Soup
Cuisine: Asian
Equipment: Slow Cooker, Measuring Cups, Forks