Chicken & Mushroom Miso Soup

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Chicken and Mushroom Miso Soup

There is something about miso soup that feels healthy and uplifting. Whenever we go to a sushi bar, we’ll always order a bowl of miso. I love that Japanese ingredients are more readily available to purchase and use at home these days, and miso is actually a store cupboard ingredient in our house.

Miso is traditionally fermented soya beans and of essential part of Japanese cuisine. Yutaka Miso Paste contains no additives and is ideal for grilling, dressings and making miso soup, a Japanese culinary staple.GM free, MSG free, high in protein and rich in vitamins and minerals, suitable for vegetarians

Using pre-cooked chicken, a selection of Asian mushrooms (I used enoki, king brown and shimeji), fresh chillies, ginger, spring onions, soba noodles, soy sauce and wakame (dried seaweed) I made a steaming pot of soup in next to no time using Yutaka Organic Miso Paste which I was sent to try out. I normally buy the little sachets of miso paste, which never seems to be quite enough, so this 300g jar was very welcomed!

Yutaka Japanese Ingredients


This soup is really great for tossing in any quantity of the ingredients that you have to hand – it really is a “make to taste” kind of soup! In the past I’ve made it with rice noodles, without chicken, with different vegetables…the real player here is the miso paste, which gives a delicious savoury flavour.

Chicken & Mushroom Miso Soup

Serves 2


  • 150g Asian mushrooms, chopped if required
  • splash of oil (sunflower/vegetable/groundnut)
  • 1L boiling water
  • 4 tbsps Yutaka Organic Miso Paste
  • 1 chicken stock cube
  • 200g cooked chicken, chopped into bite sized pieces
  • 1 fresh red chilli, deseeded and sliced
  • 1″ piece of fresh ginger, peeled and cut into thin strips
  • 4 spring onions, sliced
  • 100g soba noodles
  • soy sauce to taste
  • 40g wakame (dried seaweed)


  1. Add a splash of oil to a large saucepan and gently fry the mushrooms for a few minutes.
  2. Add the boiling water and stir in the miso paste and chicken stock cube.
  3. Add the cooked chicken, fresh chilli, fresh ginger and half of the spring onions.
  4. Add the soba noodles and cook for around 5 minutes until the noodles are tender.
  5. Season to taste with soy sauce.
  6. Serve in warmed bowls and sprinkle with wakame.

Chicken and Mushroom Miso Soup

I’ve got more Easy Soup Recipes for you to enjoy – right click and open these other recipes in a new tab so that you can read them after this one!

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