Chicken and kumara miso soup
- 1 tablespoon miso paste
- 300ml water
- 5cm chunk ginger, roughly sliced
- 140g purple kumarasweet-potatoX, 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)
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.
Make it gluten free: Check miso and soy sauce are gluten free.
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)
Total fat 11g
–Saturated fat 3g
Dietary fibre 11g
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