Soothing Ginger Chicken Rice Soup for Sick Days, Light
Ginger Soup
Light, soothing chicken and rice soup with ginger and miso—perfect as a gentle snack when you're under the weather.
This is the kind of little bowl I reach for when my appetite is low but my soul needs warmth. Mild miso and bright ginger give the broth gentle depth while tender shredded chicken and a spoonful of rice make it filling enough as a snack without overwhelming you.
It’s quick, forgiving, and easy to sip between naps: a soft-poached egg, a drizzle of sesame oil, and a few scallions make it feel special, yet it’s light and very kind to sensitive stomachs.
Nutrition (per serving)
Directions
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1
In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat.
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2
Stir in the grated ginger, minced garlic, and uncooked jasmine rice. Cover and simmer gently for 12 minutes, stirring occasionally so the rice cooks evenly.
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3
Add the chicken breast to the simmering broth and poach until cooked through, about 6–8 minutes depending on thickness. Remove the chicken and set aside to cool slightly.
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4
Lower the heat. In a small bowl, whisk the miso with 2 tablespoons of warm broth until smooth, then stir the miso mixture back into the pot. Add mirin if using. Do not boil after adding miso.
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5
Shred the poached chicken with two forks into bite-size pieces and return it to the pot. Taste and season with kosher salt and black pepper.
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6
If using an egg, gently slide the egg into simmering broth and cook for 4 minutes for a soft-poached yolk, or cook to your desired doneness. Finish with a drizzle of sesame oil and scatter sliced scallion on top.
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7
Ladle into small bowls, serve with a lemon or lime wedge if desired, and sip slowly while warm.
Ingredients
- low-sodium chicken broth:3 cup
- uncooked jasmine rice:1/4 cup
- boneless skinless chicken breast:4 oz
- fresh ginger, grated:1 tbsp
- garlic clove, minced:1 pieces
- white miso paste:1 tbsp
- egg (soft-poached or gently simmered):1 pieces
- scallion, thinly sliced:1 pieces
- sesame oil:1 tsp
- mirin or dry sherry (optional):1 tsp
- kosher salt:1/4 tsp
- freshly ground black pepper:1/8 tsp
- lemon or lime wedge (optional):1 pieces
Tips & Notes
- To make this vegetarian, swap chicken broth for vegetable broth and omit the chicken; add extra cooked rice and silken tofu for protein.
- If you prefer pre-cooked rice, add 1/2 cup cooked rice in the last 2 minutes of simmering so it warms through without getting mushy.
- Miso loses its nuance when boiled—always dissolve it in warm broth off the boil and stir it in at the end.
