Fresh Mushroom Chicken Miso Soup

As per my undying love for all things miso and all things soupy, I bring you a really quick miso soup that will warm you to your bones. Basic miso soup usually contains only tofu but mine is super boosted with chicken strips, fresh mushroom & egg! If you’re not feeling too well (I’m speaking to you, Erin), this one is for you.

This 20-minute soup makes use of the quickest cooking ingredients and transforms then into a warming elixir. Fresh Mushroom Chicken Miso Soup 1

To make sure my chicken strips are properly seasoned, I mixed in some salt, pepper, oil & corn starch. The starch is to help the seasoning adhere to the meat through the cooking process while that touch of oil keeps the pieces from sticking together too much. Fresh Mushroom Chicken Miso Soup 2

In a really hot pan and a few drops of oil, saute the chicken pieces until fully cooked through. This took me about 5 minutes ie 2.5 minutes per side. They cook real fast! Over cooking makes them dry so be careful! Fresh Mushroom Chicken Miso Soup 3

Dish out for now! Fresh Mushroom Chicken Miso Soup 5

Into the same pan, soften the shallots. I like the sweetness they impart into our soup. Seeing as it’s a quick soup, it needs all the help it can take. I went for shallots as they take less time to cook and are sweeter than regular onions. Fresh Mushroom Chicken Miso Soup 4

I know some say not to wash fresh mushrooms but this bath was rather muggy. Toss them into the pan. Fresh Mushroom Chicken Miso Soup 6

Pour in some water. If you happen to have chicken stock or even dashi around, use that! My awase miso already contains ground bonito so I didn’t bother with anything more than water. Fresh Mushroom Chicken Miso Soup 7

Toss in the cooked chicken pieces. Fresh Mushroom Chicken Miso Soup 8

Every dish needs some freshness and garnish. Right? Fresh Mushroom Chicken Miso Soup 9

Bubbling away. Fresh Mushroom Chicken Miso Soup 10

Because miso changes flavour when boiled (and all the profitable enzymes are killed), I like to scoop out a little bit of the hot broth and stir until the paste is dissolved. Fresh Mushroom Chicken Miso Soup 11

Once the egg drop is done, just stir in the miso mixture. Fresh Mushroom Chicken Miso Soup 12

Soup in a jiffy! Fresh Mushroom Chicken Miso Soup 13

I had this with some boiled wheat noodles. Fresh Mushroom Chicken Miso Soup 14

That’s a meal and a half in the bowl right there. I make variations of miso soup so very often that my tub of miso paste diminishes very quickly. If you get the kind that already contains crushed bonito in them, it’s just a matter of stirring in the paste into hot water and you get soup!

How else do you use miso? I’m obsessed.


“Lead me in Thy truth, and teach me: for Thou art the God of my salvation; on Thee do I wait all the day.” (Psalm 25:5)

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Fresh Mushroom Chicken Miso Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Japanese
Serves: 4
  • 7 Chicken Tenders or 1 large Chicken Breast, cut into strips
  • 1 tbsp Corn Starch
  • 1 tsp Salt
  • ¼ tsp ground Black Pepper
  • 1½ tbsp Oil, separate use
  • 3 Shallots, peeled & thinly sliced
  • 1 cup mixed Fresh Mushrooms (I used white & brown shimeiji & enoki)
  • 1 Egg, beaten
  • 2 tbsp Awase Miso Paste
  • 3 cups Water (or broth/stock)
  • 3 stalks Coriander, chopped finely
  1. In a bowl, season chicken strips with salt, pepper, ½ tbsp oil & corn starch. Mix evenly.
  2. Heat up a soup pot. Sear chicken strips, in batches if necessary, until cooked through. Takes about 2.5 mins per side. Remove & set aside.
  3. Pour in remaining tablespoon of oil. Toss in chopped shallots and saute until shallots are translucent.
  4. Scatter in mushrooms and stir around until mushrooms have turned slightly limp.
  5. Pour in water/stock. Bring up to a simmer. Pour in cooked chicken strips.
  6. Scoop out 1-2 ladlefuls of simmering water into a bowl. Stir in miso paste until properly dissolved.
  7. Meanwhile in the pot, as the water is simmering, drizzle in beaten egg to form ribbons. Turn off heat.
  8. Pour in dissolved miso paste and stir to mix. Toss in chopped coriander. Taste for seasoning. Add more water if too salty or more salt if needed.
  9. Serve up while still warm with noodles or rice!
Feel free to add veggies and noodles straight into the pot to make a one-pot meal!


  1. Miso soup is always comforting for me and it’s one of the things I miss when I go on a road trip here (where there is absolutely zero Asian food). This looks healthy and delicious!

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