Spicy Chicken Miso Soup

This warm and spicy miso soup uses leftovers from my Almond, Coconut, and Miso-Crusted Chicken recipe. If you don’t have any leftovers, you can use any cooked chicken.


  • 2 tablespoons coconut oil
  • 1 inch (2.5 centimetres) of ginger, finely minced
  • 1 1/2 cups broccoli
  • 1 leftover chicken breast or other leftover chicken, cut into 1 inch (2.5 centimetre) cubes
  • 1/4 cup of miso
  • 4 cups (1 litre) unsalted chicken broth
  • 4 teaspoons chili oil, or to taste
  • handful of noodles of your choice (I used black bean spaghetti)


  1. In a stockpot, combine the miso, chicken broth, and chili oil and bring to a boil.
  2. In a medium size frying pan, add 1 tablespoon of the coconut oil, heat to med-high, add the ginger and broccoli, and stir-fry until your desired doneness.
  3. Add the broccoli to the stockpot.
  4. In the frying pan, on medium high, add the remaining tablespoon of coconut oil, add the chicken and fry until slightly browned and warm.
  5. In a separate pot, cook your noodles of choice, and then drain.
  6. Add your cooked noodles to the stockpot.



One comment

  1. Pingback: Creamy Tomato Basil Soup – notnotnutritious

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