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.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 11g
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.
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