Freezer Friendly Loaded Miso Soup

Move over chicken noodle soup because there’s another yummy pot of goodness in town!  This Loaded Miso Soup is full of protein, veggies, and other satisfying ingredients that will fill your belly up.

– 1 lb boneless, skinless chicken breasts – 3 tbsp vegetable oil – 4 cups baby Bok Choy, shredded – 1 cup Oyster Mushrooms, thinly sliced – 2 tsp minced garlic – 1/4 cup Red Miso Paste – 32 oz chicken broth – 1/4 cup water – 7 oz extra firm tofu – sliced green onions (optional garnish)

Ingredients

Miso soup is one of those meals that half my family loves and half my family hates (yes, I’m talking about you..my picky kids…).

The Miso paste is what gives the soup its salty signature flavor, so you don’t want to skip it.

Make this loaded miso soup ahead of time and freeze it for a cold day! You can store it in a freezer storage bag with the tofu stored and frozen separately.

Thaw soup bag and tofu bag in a large bowl in the fridge 24 hours prior to cooking. Or to quick thaw run under hot water until able to break up the bags enough to add to pot.

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