Chicken and Root Vegetable Miso Soup (Tonjiru-Style)

This comforting Japanese classic replaces traditional pork with skinless chicken thighs, providing a high-protein meal with gut-healthy miso fermented benefits.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 400 g skinless, boneless chicken thighs, bite-sized · 576 kcal in the whole recipe
• 150 g Japanese white radish (daikon), quarter-sliced · 24 kcal in the whole recipe
• 1 medium carrot (100 g), half-moon sliced · 41 kcal in the whole recipe
• 1 medium potato (150 g), peeled and diced · 116 kcal in the whole recipe
• 100 g fresh shiitake mushrooms, sliced · 44 kcal in the whole recipe
• 1 tbsp grated fresh ginger (6 g) · 5 kcal in the whole recipe
• 10 g sesame oil · 88 kcal in the whole recipe
• 800 g low-sodium chicken broth · 48 kcal in the whole recipe
• 1 tbsp low-sodium soy sauce (16 g) · 9 kcal in the whole recipe
• 2 tbsp miso paste (34 g) · 67 kcal in the whole recipe
• 30 g green onion, finely chopped · 10 kcal in the whole recipe

Method

1. Heat sesame oil in a deep pot over medium heat, add the chicken thighs and grated ginger, then sauté for 3-4 minutes until lightly browned.

   

2. Add the sliced radish, carrot, potato, and shiitake mushrooms to the pot, sautéing everything together for 3 minutes.

   

3. Pour in the chicken broth and soy sauce, bring to a gentle boil, then lower the heat and simmer covered at 90°C (194°F) for 15 minutes until vegetables are tender.

   

4. Remove the pot from heat, dissolve the miso paste gradually using a ladle, stir in the green onions, and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.