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Ginger Miso Soup with Shredded Chicken & Green Onions

Ginger Miso Soup with Shredded Chicken & Green Onions


Miso is a soy bean paste available in the ethnic section of the grocery stores.  Combined with chicken broth, chicken and nori (sea weed), it brings authenticity to this quick-cooking soup.

serves 6 (about 1 1/4 cups each)


cost per recipe: $7.24

The price is determined by the national average.

  • 4

    cups Swanson® Chicken Broth or Swanson® Aseptic Vegetable Broth

  • 1

    medium carrot, peeled and shredded (about 1/2 cup)

  • 1

    inche ginger root, peeled and crushed

  • 2 1/2

    ounces misosoy bean paste) (about 1/3 cup)

  • 3

    cups shredded boneless, skinless chicken breasts, cooked

  • 2

    green onion, chopped (about 1/4 cup)

  • 2

    sheets seaweed (nori), cut into 1/4-inch strips (optional)

view nutrition info

How to Make It

Step 1

Heat the broth, carrot and ginger in a 3-quart saucepan over medium heat to a boil. Cook for 2 minutes.

Step 2

Slowly stir in the miso and heat to a boil. Reduce the heat to low. Add the chicken, green onion and nori, if desired and cook until the mixture is hot and bubbling.

Recipe Tips

  • Miso is a staple in Japanese cooking. There are several varieties of this soy bean paste and the flavor and colors vary with each. Its texture is similar to peanut butter. You will find miso in the refrigerated section of your local Asian or specialty market.
  • Nori is a variety of edible seaweed used for sushi and other Asian-inspired dishes.  It can be found near the prepared sushi or in the Asian foods aisle at the grocery store.

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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

Swanson® Chicken Broth

Swanson® Chicken Broth


Ratings & Reviews

  • IFortuna

    May 6, 2016


    This is very good but I add the black Chinese mushrooms (shiitake), wood ear or any of dried mushrooms. Dried bonita (dry and light flakes) are a nice addition as well. This is especially delicious with cubes of fried tofu tossed in. *Do not* ever boil the miso. It destroys the beneficial enzymes if you are using live fermented miso. Serve with Japanese pickles (cucumber) and small bowl of rice. : )

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