Recipe description
June 10, 2026
Chicken Miso Vegetable Soup
Warm miso chicken soup supports gentle digestion and fiber variety.
92%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from colorful vegetables and miso-fermented ingredients.
- Includes diverse plant foods to support dietary variety and polyphenol intake.
- Balanced with lean protein and gentle broth for gut-friendly digestion.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Chicken, breast
1
piece
Miso
2
tablespoon
Mixed vegetables
2
cup
Instructions
1
In a large pot, bring vegetable broth to a boil.
2
Add diced chicken breast and cook for 5 minutes.
3
Stir in miso until dissolved.
4
Add chopped carrots, mushrooms, and broccoli, and simmer for 10 minutes.
5
Add spinach, sliced green onions, minced garlic, and ginger.
6
Cook for an additional 5 minutes until all vegetables are tender.
7
Serve hot and enjoy!
More Recipes For Your Gut
Nutrition
320 kcal
Calories
22 g
Protein
28 g
Carbohydrates
6 g
Fiber
6 g
Sugar
7 g
Fat
2 g
Saturated fat
1.3 g
Salt
FAQ
What is miso, and is it gluten-free?
Miso is a fermented soybean paste used to flavor soups. Some miso contain gluten if barley or wheat is used; look for gluten-free miso or tamari if you need a gluten-free option.
Is Chicken Miso Vegetable Soup gluten-free?
It can be gluten-free if you use gluten-free miso and gluten-free stock, and avoid soy sauce unless labeled gluten-free; check all ingredients.
How salty is this soup, and can I reduce the sodium?
Miso adds salt; to lower sodium, use a smaller amount of miso or choose a low-sodium miso or broth, and/or use a low-sodium stock.
Can I make this ahead or store leftovers?
Yes. Refrigerate for up to 3–4 days. Flavors may deepen; reheat on the stove. You can freeze the soup for longer storage, though the texture of vegetables may change.
Can I make this with other proteins or make it vegan?
Yes. For a vegetarian/vegan version, substitute chicken with firm tofu or chickpeas, and use vegetable broth.
What vegetables work best in this soup?
A colorful mix of vegetables like carrots, bell peppers, leafy greens, broccoli, mushrooms, and peas adds fiber and nutrients. Use what you have; cook heartier vegetables longer and add greens near the end.
How can I adjust the flavor if I don't have miso paste?
If you don’t have miso, you can try a splash of gluten-free soy sauce or tamari at the end, but it will change the flavor and remove the fermented notes. You may add a splash of mushroom broth or dashi powder if tolerated.
What are the health aspects of this soup?
It provides lean protein from chicken, fiber from vegetables, and miso is fermented and may contain live cultures, though heating reduces them.
How many servings does this recipe make?
This recipe typically serves 4 portions, depending on portion size.
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