Hearty miso ginger chicken soup

Looking for comfort and warmth on a dark night? This fragrant bowl of chicken soup will do the trick.

Serves: 2

Time to make: 20 mins

Ingredients

1 ½ tablespoons miso paste
5cm piece fresh ginger, peeled, sliced
1 clove garlic, thinly sliced
1 carrot, thinly sliced
2 cups sliced mushrooms
1 stalk celery, including leaves, roughly sliced
200g chicken breast, thinly sliced
2 heads bok choy or 2 cups silver beet leaves, sliced
1 teaspoon sesame oil
chilli sauce, eg, sriracha (optional), to garnish
2 slices wholegrain sourdough or other grainy bread

Instructions

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1 In a large pot, place miso paste, ginger and garlic with 2 cups hot water. Bring to a simmer, stirring to dissolve miso. Add carrot, mushrooms and celery. Bring back to a simmer and cook for 2 minutes.

2 Add chicken slices and cook for 2 minutes, then add bok choy and cook for 1 more minute. Check chicken is cooked through, then remove from the heat.

3 Divide chicken and vegetables between bowls, then spoon over miso broth. Drizzle over sesame oil, garnish with chilli sauce, if desired, and serve with bread.

Variations

Make it gluten free: Check miso is gluten free and use gluten-free bread.

Try some more of our fabulous soups recipes here

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)

Calories 334 cal

Kilojoules 1400 kJ

Protein 32 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 30 g

Sugar 7 g

Dietary fibre 8 g

Sodium 800 mg

Calcium 140 mg

Iron 2.5 mg

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.