Miso soup is a staple of Japanese meals dating back to the 7th century, originally made with fermented soybean paste (miso) and dashi broth. It embodies the Japanese values of simplicity, balance, and seasonal ingredients, and is traditionally served at breakfast, lunch, and dinner.

Traditional miso soup uses dashi (kelp and bonito) and often contains tofu and seaweed, while this version swaps barley for wild rice, adds hearty mushrooms and ground chicken for protein, and uses vegetable broth to keep it vegetarian‑friendly and gluten‑free.

In the Kansai region, red miso (aka) is favored for a richer flavor, whereas the Kanto region prefers lighter white miso (shiro). Coastal areas add clams or fish, while mountain regions incorporate root vegetables and wild mushrooms like shiitake.

Miso soup is served daily in Japanese households, but it also appears at tea ceremonies, New Year’s (Oshogatsu) meals, and as part of the traditional kaiseki multi‑course banquet, symbolizing warmth and hospitality.

Authentic miso soup uses dashi stock, miso paste, tofu, wakame seaweed, and scallions. In this recipe, vegetable broth replaces dashi, wild rice replaces barley, and ground chicken adds protein while keeping the dish gluten‑free. Soy sauce is swapped for gluten‑free tamari.

Serve it alongside steamed edamame, a simple cucumber sunomono salad, or a side of pickled daikon. For a fuller meal, pair with grilled teriyaki salmon or a bowl of cold soba noodles.

Common errors include overcooking the wild rice (it becomes mushy), boiling the soup after adding miso (which dulls its flavor), and not fully browning the ground chicken, which can leave a raw taste.

Miso is delicate; high heat destroys its probiotic enzymes and nuanced flavor. Adding it at the end preserves its umami depth while still allowing the soup to be hot enough to meld the ingredients.

Yes, the soup can be prepared a day ahead. Cool it quickly, store in airtight containers in the refrigerator for up to 4 days, and reheat gently on the stove, adding a splash of broth if it thickens. It also freezes well for up to 2 months.

The YouTube channel Joanna Schuerman focuses on approachable, health‑conscious home cooking, offering step‑by‑step tutorials that adapt classic dishes for dietary restrictions such as gluten‑free, low‑sugar, and high‑protein meals.

Joanna Schuerman emphasizes ingredient swaps that keep dishes gluten‑free and protein‑rich while maintaining authentic flavors, often adding practical tips for busy home cooks, whereas many other channels stick to traditional ingredient lists without adaptation.