Chicken Miso Broth


  • 2 chicken breast (boneless, skinless, diced)

  • 250g cup mushrooms (sliced)

  • 1 carrot (thin matchsticks)

  • 1.5cm root ginger (grated)

  • 2 large pinches dried crushed red chilies

  • 1 tbsp sunflower oil

  • 2 tbsp brown rice miso paste

  • 4 tbsp mirin or dry sherry

  • 2 tbsp light soy sauce

  • 1.2 liters water

  • 2 Chinese cabbage (thinly sliced)

  • 4 tbsp fresh coriander (chopped)


  1. Heat up oil and add the chicken into the saucepan, fry for 4-5 minutes, stirring until golden.
    Add in mushrooms, carrot stick, ginger, chilies, miso, mirin or dry sherry and soy sauce to the chicken.

  2. Pour on the water and bring to boil, stirring. Simmer for 10 minutes.

  3. Add in the Chinese cabbage, spring onions and chopped coriander. Cook for 2-3 minutes until the Chinese cabbage has just wilted. Spoon into bowls and ready to serve.

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