Ginger Miso Soup with Shredded Chicken & Green Onions

Campbell's Ginger Miso Soup with Shredded Chicken & Green Onions Recipe

Miso is a soy bean paste available in the ethnic section of the grocery stores.  Combined with chicken broth, chicken and nori (sea weed), it brings authenticity to this quick-cooking soup.

At a glance

Prep

20 min.

Total

35 min.

Serves

6

Servings: 1 1/4 cups each

Cook: 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

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What You'll Need

4 cups Swanson® Chicken Broth or Swanson® Vegetable Broth
1 medium carrot, peeled and shredded (about 1/2 cup)
1 inch ginger root, peeled and crushed
2 1/2 ounces miso soy bean paste) (about 1/3 cup)
3 cups shredded cooked chicken
2 green onions, chopped (about 1/4 cup)
2 sheets seaweed (nori), cut into 1/4-inch strips (optional)

How to Make It

  • 1

    Heat the broth, carrot and ginger in a 3-quart saucepan over medium heat to a boil. Cook for 2 minutes.

  • 2

    Slowly stir in the miso and heat to a boil. Reduce the heat to low. Add the chicken, green onion and nori, if desired and cook until the mixture is hot and bubbling.

Full Screen View

  • Miso is a staple in Japanese cooking. There are several varieties of this soy bean paste and the flavor and colors vary with each. Its texture is similar to peanut butter. You will find miso in the refrigerated section of your local Asian or specialty market.
  • Nori is a variety of edible seaweed used for sushi and other Asian-inspired dishes.  It can be found near the prepared sushi or in the Asian foods aisle at the grocery store.
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RID#50307

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