Chicken and kumara miso soup
Serves: 1
Time to make: 20 mins
Ingredients
- 1 tablespoon miso paste
- 300ml water
- 5cm chunk ginger, roughly sliced
- 140g purple kumara, chopped into 2cm pieces
- 1 cup sliced mushrooms
- 100g cooked chicken
- ¼ teaspoon salt-reduced soy sauce
- 1 cup baby spinach leaves
- 1 cup broccoli florets
- chilli powder or flakes, to garnish (optional)
Instructions
1 In a medium pot bring miso and water to a low boil over a medium high heat. Add ginger and kumara, stir then simmer for 10 minutes.
2 Add mushrooms and simmer for 2-3 minutes, then add chicken, soy sauce, spinach and broccoli and cook for 3 minutes more.
3 Serve soup garnished with chilli powder or flakes, if desired.
Variations
Make it gluten free: Check miso and soy sauce are gluten free.
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Kilojoules 1720kJ
Calories 411cal
Protein 37g
Total fat 11g
–Saturated fat 3g
Carbohydrates 35g
–Sugars 12g
Dietary fibre 11g
Sodium 800mg
Calcium 130mg
Iron 5.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: HFG staff
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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