Scrumptious Japanese Chicken Soup

by | Apr 17, 2022 | International Cuisines | 0 comments

I feel like I have been waiting for spring all winter long, and the arrival of this season brings with it a host of new flavors to try. One of my favorite recipes is this scrumptious Japanese Chicken Soup. Not only is it a warming and comforting dish, but it also packs in a lot of flavor, thanks to the miso paste and shiitake mushrooms.

This recipe is inspired by my family’s traditional Japanese cooking. I remember watching my grandmother make her version of this soup over and over again. She would always start by sautéing the garlic and onions in a large pot, then adding the miso paste, shiitake mushrooms, and the chicken. The aroma that would fill the kitchen was heavenly!

My version of this soup has a few twists, such as the addition of carrots, celery, and zucchini. I also like to top it with some fresh herbs for an extra burst of flavor.

Whether you’re looking for a warming, comforting soup on a cold winter night, or a bowl of something light and refreshing on a hot summer day, this scrumptious Japanese Chicken Soup is sure to hit the spot!

Variations: You can also add other vegetables such as bell peppers, spinach, kale, or broccoli to this soup. You can also use chicken breasts or tofu instead of chicken thighs.

Tips: Make sure to simmer the soup for at least 30 minutes to allow the flavors to meld together. You can also add a squeeze of fresh lemon juice at the end for an extra burst of flavor.

A beautiful bowl of steaming Japanese Chicken Soup with a garnish of fresh herbs

Scrumptious Japanese Chicken Soup

This Japanese Chicken Soup is a scrumptious way to warm up!
Cook Time 30 mins
Total Time 50 mins
Course Soup
Cuisine Japanese
Servings 4


  • Large pot, cutting board, knife, strainer


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 0.25 cup miso paste
  • 4 cups chicken broth
  • 4 ounces shiitake mushrooms, stemmed and sliced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 zucchini, diced
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh thyme, chopped


  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
  • Add the miso paste and stir to combine. Add the chicken broth and shiitake mushrooms and bring to a boil.
  • Reduce the heat to low and add the carrots, celery, and zucchini. Simmer for 15 minutes.
  • Add the chicken and simmer for an additional 15-20 minutes until the chicken is cooked through.
  • Garnish with the fresh parsley and thyme and serve.


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