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Spicy Ginger Miso Chicken Soup
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Large pot
  • Whisk
  • Knife
  • Cutting board

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 6 cups chicken broth
  • 3 tablespoons white miso paste
  • 2 tablespoons grated fresh ginger
  • 3 cloves garlic, minced
  • 2 carrots, sliced thin
  • 1 tablespoon chili flakes
  • 2 cups baby spinach
  • 1 tablespoon sesame oil
  • 4 green onions, sliced

Instructions
 

  • Heat the sesame oil in a large pot over medium heat. Add the grated ginger, minced garlic, and sliced carrots. Cook for 3 minutes until the carrots begin to soften.
  • Pour in the chicken broth and bring the mixture to a simmer. Stir occasionally while it heats.
  • Place the miso paste in a small bowl and ladle in about half a cup of the hot broth. Whisk until smooth, then stir the mixture back into the pot.
  • Add the shredded rotisserie chicken, chili flakes, and baby spinach. Simmer for 5 minutes until the spinach wilts and the chicken is heated through.
  • Ladle the soup into bowls and top each serving with the sliced green onions.

Notes

Stir the miso with a small amount of hot broth first to prevent lumps. If the soup tastes too spicy after simmering, add an extra splash of broth to mellow the heat. Leftovers store well in the refrigerator for two days and reheat gently on the stove without boiling.
Course: Soup
Cuisine: Asian
Equipment: Large pot, Whisk, Knife, Cutting board