Ingredients:

  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 4 cups chicken broth
  • 2 tablespoons miso paste (white or yellow)
  • 1 tablespoon soy sauce
  • 1 cup carrots, sliced
  • 1 cup shiitake mushrooms, sliced
  • 2 cups baby spinach
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • Salt and pepper to taste
  • Optional toppings: Green onions, sesame seeds

Instructions:

  1. Heat vegetable oil in a large pot over medium heat. Add diced onion and cook until translucent (about 5 minutes). Stir in minced garlic and ginger, cooking until fragrant (about 1 minute).
  2. Pour in the chicken broth. In a small bowl, whisk miso paste with a little broth until smooth, then return to the pot. Add soy sauce, stir to combine.
  3. Season chicken thighs with salt and pepper. Add chicken to the pot, bring to a simmer. Cook for 15 minutes or until chicken is cooked through (internal temperature reaches 165°F/74°C).
  4. Stir in sliced carrots and shiitake mushrooms. Cook for an additional 5 minutes, until vegetables are tender.
  5. Stir in baby spinach until wilted. Taste, adjusting seasoning with more soy sauce if desired.
  6. Ladle soup into bowls, garnishing with green onions and sesame seeds as desired.