10-Minute Miso Sick Day Soup

Before moving out of Florida, I didn’t have much of a taste for soup. It was always in the “appetizer” category in my brain or reserved for rare windy days and I never thought it would fill me up. (My brother and dad would probably agree with that.) This notion quickly changed when I moved to Arizona (it actually DOES snow in some parts of AZ!) and, now, Virginia. Be it HerbOx bouillon packets, instant ramen (chicken flavor, never beef), chili (bean style, of course), or slow-cooked Pho from the local place down the street, ‘soup’ has become a food staple for me. And I am never more appreciative of this than when life decides to hand me a sick day (or week) because nothing can beat some tasty, nutritious food and honey tea in soothing a sickly Jessica.

That being said, I’d like to share my cobbled-together 10-minute ‘sick day soup’ for 2. Whether it checks off the box as ‘healthy and nutritious,’ you’ll have to ask my sister-in-law Julie. But it does the job for me and takes minimal work (because who wants to clean dishes…ever).


  • 2-4 cups water (depending on how strong you like your soup)
  • 3-5 tbsp Miso&Easy Miso Broth Concentrate (or any miso concentrate, but this is my go-to and is easy to find in the U.S.)
  • 1/3-1/4 white onion or green onion, thinly sliced (I love onion so I always add a bit more)
  • 1/3-1/2 cup shelled Edamame or sugar snap peas sliced in half (it’s great to always have a bag of these in the freezer)
  • 1 packet of chicken HerbOx bouillon (my mom swears by this stuff, and so shall I)

Optional Additions:

  • 1/2-1 tsp Tamari (gluten free) soy sauce (gives a bit more of that savory umami flavor)
  • 1/2-1 tsp wakame/dried seaweed flakes (these little flakes expand tenfold and pack a punch, so add a bit at a time if you’re unfamiliar with them!)
  • 1 egg, scrambled (you add this last while the pot is boiling hard and it’ll cook in seconds! Maybe this is how they do egg drop soup?)
  • pre-cooked chicken breast, thinly sliced (you’ll have to make sure this is cooked to 165 degrees Fahrenheit if it is raw)
  • (rice) noodles like vermicelli (they will expand and absorb water, so you’ll have to add more water to compensate — watch the size of the pot if you plan on adding noodles!)

Just put it all together in a pot and cook on medium-high heat until the onion is translucent and the vegetable cooked to your liking! Until it ‘sings’ to you! Mine always finishes in under 10 minutes and I often pair it with some sesame crackers. It also holds really well in tupperware in the fridge for the next day, where I just reheat it easily in the microwave or on the stove. And if I want more broth, then I just add another cup of water and a tablespoon or two of the miso concentrate and I’m good to go! Miso-base soups are a great canvas to experiment on and anyone can create some great flavors, under the weather or not!



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