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Chicken Miso Soup
with leftover wonton ‘noodles’ / carrots / coleslaw mix

Active: 30 min Total: 30 min

Savory miso adds rich creaminess to this comforting chicken soup.
Smarts: To make use of leftover wonton wrappers from Monday's meal, slice them into strips and add them to the soup. They soften quickly, so combine them with the hot soup just before serving. Any pre-cooked noodles will work as a sub.

Tags

Ingredients

Servings:
4
Metric
Chicken Miso Soup:
  • Carrots - 8 oz, sliced
  • Onions, medium - 1, diced
  • Ginger - 2 tsp, grated
  • Garlic - 2 cloves, chopped
  • Chicken thighs, boneless and skinless - 1 lb
  • Cilantro - 1 Tbsp, chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Miso, any type - 1 Tbsp
  • Stock, any type - 5 cups
  • Wonton wrappers, round or square - 12, thinly sliced (look for these refrigerated near the produce section)
  • Coleslaw mix - 5 oz
  • Lime juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Carrots / Onions / Ginger / Garlic - Prep as directed. Combine carrots and onions in one container. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)
  2. Chicken - Tenderize with a fork. Season with some salt and pepper. (Can be done 1 day ahead)
  3. Cilantro - Chop cilantro.

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Make

  1. Heat a Dutch oven over medium-high heat. Add first part of oil and then chicken to heated oil. Sear chicken on both sides until golden brown (but not cooked through), ~2 minutes per side.
  2. Move chicken to the sides of the pan, leaving some space in the center. Add second part of oil to the center of the pan. Add carrots and onions to heated oil. Saute chicken and vegetables, scraping up any brown bits on the bottom of the pan, until vegetables are starting to soften, 2 to 3 minutes. Add ginger and garlic and a pinch of salt and cook for 1 minute more.
  3. Add miso and stock. Bring to a low simmer and simmer for 15 minutes until chicken is cooked through.
  4. While soup simmers, slice wonton wrappers into thin strips (these will be the “noodles” for the soup).
  5. Remove chicken from soup and shred or dice.
  6. Return chicken to pot with coleslaw mix. Simmer until tender, ~2 minutes more.
  7. Divide sliced wonton wrappers between serving bowls. Ladle soup over top. Finish with lime juice and cilantro leaves. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (95)
Gluten-free (8)
Paleo (10)
Vegetarian (19)

60 reviews

Used orzo pasta because I had leftover from a previous meal. Excellent homemade soup and comes together quick and easy.

By: Brad
Posted: Sep 03, 2020
Diet: Original
0 Helpful

Super good. We used Farro in place of the wonton noodles. I used a whole Trader Joe's bag in my 6 servings, and while it was good, I had to add more broth because it sucked up all the liquid. Would add less next time (or do what I did this time and add more broth). Used homemade vegetable broth with added chicken bouillon.

By: Kristine
Posted: Aug 20, 2019
Diet: Original
0 Helpful

This is the perfect meal to make ahead during the day so something is ready after soccer practice. Used gluten free spaghetti noodles. Don’t forget to put salt and pepper on meat before searing. When I tried once with low sodium stock it was too bland.

By: Lauren
Posted: Jun 21, 2019
Diet: Gluten-free
0 Helpful

Loved this... The flavor was so yummy!

By: Tanja
Posted: Mar 09, 2019
Diet: Original
0 Helpful

This was fantastic!! I loved using the wonton paper. It was great in the soup! Next time ill make sure to use more wonton paper.

By: Kelly
Posted: Jun 01, 2018
Diet: Original
0 Helpful

Wonton wrappers weren't called for in the ingredient list but still listed in instructions for the paleo version. Prepwork took much longer than expected but still tasty.

By: Rachel
Posted: Apr 03, 2018
Diet: Paleo
0 Helpful