I’ve had a packet of miso in my fridge for ages and have been looking for a recipe to use it with so when I saw this Jamie Oliver recipe I decided to give it a go. Also i’ve been on a diet since January and the recipe said it has only 184 calories per bowl, perfect for a low cal light lunch, leaving me extra calories for a small weekend cakey treat after. I’ve changed the recipe a bit, I had some leftover roast chicken which I used instead of tofu, I added extra chillies (standard) and I decided not to use soy sauce as the soup was already quite salty from the miso and the stock.
Chicken and Vegetable Miso Soup
Prep time: 10 minutes
Cooking time: 20 minutes
750ml chicken stock
3cm piece of ginger
2 cloves of garlic
2 fresh red chillies
½ savoy cabbage
1 large carrot
2 tablespoons miso paste
200g cooked chicken, shredded
Pour the stock into a pan and bring to the boil.
Peel and chop the ginger, peel and finely slice the garlic, then chop the chilli. Add to the stock, cover and simmer for 5 minutes.
Core and shred the cabbage. Peel and julienne the carrot, then add to the pan, cover and simmer for a further 3 to 4 minutes, or until the cabbage is wilted.
Stir in the miso paste and the chicken and cook for a couple of minutes before serving.