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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Combine chicken stock, miso paste and 1 1/2 cups water in a large pot. Bring to a boil. Reduce heat to simmer.
2 Add chicken breast and ginger and cook for 1 minute. Add vegetables and bring back to a boil. Simmer for 3-4 minutes, or until chicken is cooked through and vegetables are tender. Remove ginger pieces from soup.
3 Season with pepper and garnish with parsley or basil, if desired. Serve with sourdough bread on the side.
Miso is a Japanese fermented paste made from soy beans, barley or rice. It has an intense, savoury flavour. Use miso as a soup on its own, mixed with hot water. It can also be used, as it is in this recipe, in place of stock or as a flavour enhancer. Miso is high in sodium, so a little goes a long way.
Calories 398 cal
Kilojoules 1670 kJ
Total fat 5 g
Saturated fat 1 g
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