Healthy Miso Soup With Chicken Recipe
Posted on September 15, 2008 by healthy-chef
Tangy miso imparts an oriental flavor to everybody’s favorite – chicken soup.
Ingredients (Serves 4)
- 75 g cooked chicken meat
- 800 ml light vegetable stock or dashi ( a Japanese stock available from Japanese supermarkets)
- 3 tbsp miso
- 2 spring onions, trimmed and finely chopped
- 2 tsp fresh ginger root, peeled and grated
- 2 tsp soy sauce
- Thinly slice the chicken meat. Heat the stock in a saucepan and add in the chicken. Dilute the miso with a little of the hot stock in a cup to give it a creamy consistency, then stir back into the chicken and stock. Add the spring onions and keep the soup hot, without allowing it to boil, for another 1 to 2 minutes.
- Squeeze a few drops of juice from the grated ginger into the soup to taste. Pour into bowls and season with soy sauce.
- For a completely vegetarian dish, substitute 250 g of firm bean curd for the chicken. Cut the bean curd into 16 equal sized cubes and divide between the soup bowls. Pour over the miso soup and serve.
Tags:Chicken, Chicken soup, Dashi, Ginger Root, Japanese cuisine, Miso, Miso soup, Soy sauce, Spring Onions, Tofu, Vegetable Stock
Category: Soups & Starters
Comments (2)
Looks like a real healthy recipe; imagine without oil. I would like to try this without ginger but lemon instead. I wonder how that would taste, nevertheless, remains healthy.
Thanks for sharing.
Cheers!
PS
Not too much uric acid:-)for my health needs as well.
Let me know how it goes