Chicken Miso Soup

Chicken Miso Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Connie Veneracion


  • 2 tablespoons cooking oil
  • 6 chicken thigh fillets (I like them with then skin on), cut into 1/2-inch cubes
  • 1 onion thinly sliced
  • 1/2 teaspoon grated ginger
  • 1 large chayote peeled, cored and cut into 3/4-inch cubes
  • patis (fish sauce) to taste
  • 1 packet dashi granules
  • 2 heaping tablespoons miso paste
  • drizzle sesame seed oil
  • sliced scallions to garnish


  • Heat the cooking oil in a pot.
  • Add the chicken and cook, stirring occasionally, until no longer pink. Add about a tablespoonful of fish sauce, stir, continue cooking until the mixture is almost dry.
  • Add the sliced onion and grated ginger. Cook, stirring often, until fragrant, about a minute.
  • Add the chayote cubes. Pour in about six cups of water. Bring to the boil, lower the heat, cover and simmer for about 15 minutes or until the chayote cubes are tender.
  • Add the dashi. Stir. Turn off the heat.
  • Take about a quarter cup of the broth, pour into a bowl, add the miso paste and stir until smooth and pourable. Pour the mixture into the pot. Stir. Taste. Add more fish sauce, if needed.
  • Drizzle in a little sesame seed oil. Sprinkle with the sliced scallions. Serve.