Miso-poached Chicken Soup With Greens Recipe

Prepare aromatics and broth

In a large pot, combine 6 cups chicken broth and 2 cups water. Add sliced ginger and crushed garlic. Bring to a gentle simmer over medium heat.

Lower the heat so the liquid remains at a gentle simmer (small bubbles breaking at the surface). Stir in 2 tablespoons sake or dry white wine and 1 teaspoon kosher salt.

Dissolve miso

Place 4 tablespoons miso paste in a small bowl. Ladle 1/2 cup of the hot broth into the bowl and whisk until miso is fully dissolved and smooth. Return the dissolved miso to the pot off the direct heat (miso loses flavor if boiled). Keep the pot at a very gentle warm temperature — do not boil after miso is added.

Taste and adjust seasoning with additional salt, a splash of soy sauce, or a little more miso if needed. Keep pepper to taste.

Pat the chicken pieces dry. Lightly rub the chicken with 1 teaspoon neutral oil and 1 tablespoon light soy sauce.

Submerge the chicken in the warm (not boiling) miso broth. The liquid should cover the chicken; add a little extra hot water or broth if necessary. Maintain a gentle poach — temperature around 170–180°F (75–82°C) — with small bubbles occasionally rising, for 12–15 minutes for breasts or 15–20 minutes for thighs, until an instant-read thermometer reads 160–165°F (71–74°C) in the thickest part.

Remove the chicken to a cutting board and let rest 5 minutes. Slice or shred to bite-sized pieces and reserve a few slices for garnish.

While the chicken poaches, prepare the vegetables: trim and halve the baby bok choy (or slice Swiss chard), slice shiitake mushrooms, julienne the carrot, and thinly slice scallions separating whites and greens.

When the chicken is removed, bring the broth back to a gentle simmer. Add mushroom slices and carrot first and simmer 2–3 minutes until slightly tender.

Add bok choy (or chard) and the white parts of the scallions and simmer 1–2 minutes until greens wilt but remain bright. Taste the broth and correct seasoning if necessary.

If using noodles, cook them separately according to package directions, drain, and divide between serving bowls.

Ladle the hot miso broth and vegetables over noodles (or into bowls if no noodles). Arrange sliced or shredded poached chicken on top.

Finish each bowl with a drizzle of toasted sesame oil (about 1/4 tsp per bowl), a sprinkle of sesame seeds, scallion greens, and fresh cilantro or mizuna. Serve with lime wedges on the side to squeeze over if desired.

Serve immediately while hot. Leftover broth can be refrigerated up to 3 days; store chicken separately for best texture.