Miso Chicken Soup With Squash and Rice

This nourishing miso chicken soup is packed with tender chicken, sweet squash, and fluffy rice, all simmered in a rich, umami-infused broth. The miso deepens the flavour while the squash adds a subtle sweetness that balances the savoury notes. Comforting and satisfying, this soup is perfect for chilly evenings or when you need a wholesome, warming meal.

Ingredients (Serves 4-6)

• 1 tablespoon neutral oil (such as avocado or vegetable oil)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 boneless, skinless chicken thighs (or breast), cut into bite-sized pieces
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 cup butternut squash or kabocha squash, peeled and cut into small cubes
• ½ cup cooked jasmine rice (or brown rice for a heartier option)
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 green onions, thinly sliced (for garnish)
• 1 teaspoon toasted sesame oil (optional, for finishing)

Instructions

1. Sauté the aromatics: Heat the oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 3 minutes. Stir in the garlic and ginger, cooking for another 30 seconds until fragrant.

2. Cook the chicken: Add the chicken pieces to the pot and cook until lightly browned on the outside, about 3-4 minutes.

3. Simmer the broth: Pour in the chicken broth and water, bringing the mixture to a gentle simmer. Add the squash and cook for about 10 minutes, or until tender.

4. Add the rice: Stir in the cooked rice and let it simmer for another 5 minutes to absorb the flavours.

5. Incorporate the miso: In a small bowl, whisk the miso paste with a few spoonfuls of hot broth until smooth. Stir it back into the soup, along with the soy sauce, salt, and black pepper. Let it warm through for 2-3 minutes, but avoid boiling to preserve the miso’s delicate flavours.

6. Finish and serve: Taste and adjust seasoning as needed. Ladle the soup into bowls, garnish with sliced green onions, and drizzle with toasted sesame oil if desired.

What You Can Add

• Leafy greens: Stir in baby spinach, bok choy, or kale in the last few minutes of cooking for added nutrients.
• Mushrooms: Add shiitake or cremini mushrooms for an earthy depth of flavour.
• Egg: Crack a lightly beaten egg into the soup while stirring gently for a silky texture.
• Chili oil or sriracha: Drizzle a little spice on top for a kick of heat.
• Tofu: Add cubed, firm tofu for extra protein and a heartier dish.

This Miso Chicken Soup With Squash and Rice is flexible, comforting, and full of rich flavours. Enjoy it as is or customize it with your favourite additions!