Today’s miso soup is made with chicken, green beans, and carrot. It is a hearty and nutritious soup that can be a meal by itself.
Kombu (dried kelp) was used to make dashi broth in this recipe, but you can use any types of dashi. Please check Back to Basics: How to Make Dashi to learn more about different types of dashi.
Miso Soup with Chicken, Green Beans, and Carrot
Servings: 4
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Ingredients
- 4 cups Dashi For Kombu Dashi, use 16g kombu in 4 cups water.
- 2 boneless skinless chicken thighs
- 15-20 green beans
- 1/2 carrot
- 4-5 tbsp miso paste
Instructions
- Add kombu and water in a pot and heat at medium low heat. Remove kombu right before boiling. Or make Dashi of choice according to our Dashi recipe.
- Cut green beans into 1 1/2" pieces. Slice carrot diagonally and cut into match sticks. Cut chicken into bite size pieces.
- Cook chicken in the dashi at medium heat for 2 minutes. Add green beans and carrot and cook covered at medium low heat for 5 minutes.
- Dissolve the miso paste in the soup.
Video
