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Chicken Rice Soup with Ginger, Miso, and Lemon Recipe

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4 from 1 review

This comforting Chicken Rice Soup combines tender shredded chicken, aromatic spices, fresh ginger, and bright scallions in a flavorful broth enriched with white miso paste and lemon juice. Perfect for a nourishing meal, this soup is easy to prepare in under an hour and serves five people.

  • Total Time: 45 minutes
  • Yield: 5 servings

Ingredients

Main Ingredients

  • 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)
  • 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
  • 2 Tbsp. white miso paste
  • 2 Tbsp. fresh lemon juice (from 1 lemon)

Optional Garnishes

  • Fresh cilantro or parsley
  • Chili crisp

Instructions

  1. Sauté Vegetables: Heat olive oil in a large stock pot or Dutch oven over medium heat. Add the white and pale green parts of the scallions, diced celery, and carrot. Cook, stirring occasionally, until the vegetables are softened, about 5 to 6 minutes. Add minced ginger, garlic, ground coriander, turmeric, and black pepper, then cook for 2 more minutes until fragrant and aromatic.
  2. Add Rice and Broth: Stir in the dry long-grain white rice and toast it 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. Cover the pot, reduce heat to medium-low, and let it simmer gently until the rice is tender and the chicken is cooked through, about 20 minutes.
  3. Shred Chicken and Prepare Miso: Using tongs, remove the cooked chicken from the pot and place it on a cutting board. Shred the chicken into bite-sized pieces with two forks. In a medium bowl, whisk the white miso paste with 1/2 cup of hot soup broth until smooth. Pour this miso mixture back into the soup along with the shredded chicken and the reserved vibrant green tops of the scallions. Stir well.
  4. Finish and Serve: Continue cooking the soup uncovered for just a few more minutes to meld the flavors. Stir in fresh lemon juice, then taste and adjust seasoning if needed. Serve hot with optional garnishes such as fresh cilantro, parsley, or chili crisp.

Notes

  • Use low sodium or homemade chicken broth to control the salt level.
  • Shredded chicken thighs give the soup a richer flavor compared to breast meat.
  • White miso paste adds depth and umami; substitute with yellow miso if unavailable but avoid red miso for a lighter flavor.
  • Adjust black pepper to taste for mild to moderate heat.
  • Fresh lemon juice brightens the soup but add it last to preserve its fresh acidity.
  • To make it gluten-free, ensure the miso paste used is gluten-free certified.
  • For a vegetarian version, substitute chicken with tofu and use vegetable broth.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian Fusion

Find it online: https://dishiary.com/chicken-rice-soup-with-ginger-miso-and-lemon-recipe/