What are the main ingredients in Miso Chicken Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Miso Chicken Soup?

Calories: 383, Carbs: 30 grams, Fat: grams, Protein: 47.9 grams, Sugar: 12.1 grams, Salt: 1816 grams

How do I prepare Miso Chicken Soup?

WILT THE CHOI: Place a pan, with a lid, over a medium heat with a splash of water. When hot, add the trimmed pak choi. Cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season. BUILDING FLAVOUR: Return the pot to a medium-high heat with a drizzle of oil. When hot, add the carrot chunks and fry for 3-4 minutes until starting to soften, shifting occasionally. Add ½ the fried mushrooms, the stock, the soy sauce and 800ml of boiling water. Mix until fully combined. Reduce the heat until a gentle simmer. BROWN THE MUSHIES: Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the mushroom quarters and fry for 3-4 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and place into a bowl. Season to taste. POACH THE CHICKY: Once the soup is simmering, lower the chicken pieces into the broth, cover with the lid and leave to poach for 6-8 minutes until cooked through. FINISH UP: Place the miso paste in a small bowl and mix in 2 tbsp of boiling water until a runny paste forms (this prevents the miso from clumping when added to the soup). Add the loosened miso paste (to taste) and the shredded kale to the soup. Leave to simmer for 2-3 minutes until the kale is wilted, stirring occasionally. SAVOUR THE FLAVOUR!: Bowl up a generous helping of the chicken miso soup. Top with the remaining fried mushrooms, and the wilted pak choi. Sprinkle over the sesame seeds, the chopped chilli (to taste) and the picked coriander. Dig in, Chef!

What should be prepared from my kitchen to make Miso Chicken Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Miso Chicken Soup

This delicious miso soup is loaded with yum! Tender carrots, pak choi, kale, mushrooms, and chicken are all the stars of this dinner show. This dish is light, flavourful and the perfect accompaniment to a cold winter’s night!

Miso Chicken Soup

with pak choi, sesame seeds & mushrooms

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Black Sesame Seeds
Button Mushrooms
Carrot
Chicken
Chicken Stock
Free-range Chicken Mini Fillets
Fresh Chilli
Fresh Chillies
Fresh Coriander
Kale
Low-Sodium Soy Sauce
Miso Paste
Pak Choi

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

BROWN THE MUSHIES
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the mushroom quarters and fry for 3-4 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and place into a bowl. Season to taste.
BUILDING FLAVOUR
Return the pot to a medium-high heat with a drizzle of oil. When hot, add the carrot chunks and fry for 3-4 minutes until starting to soften, shifting occasionally. Add ½ the fried mushrooms, the stock, the soy sauce and 400ml of boiling water. Mix until fully combined. Reduce the heat until a gentle simmer.
POACH THE CHICKY
Once the soup is simmering, lower the chicken pieces into the broth, cover with the lid and leave to poach for 6-8 minutes until cooked through.
WILT THE CHOI
Place a pan, with a lid, over a medium heat with a splash of water. When hot, add the trimmed pak choi. Cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season.
FINISH UP
Place the miso paste in a small bowl and mix in 1 tbsp of boiling water until a runny paste forms (this prevents the miso from clumping when added to the soup). Add the loosened miso paste (to taste) and the shredded kale to the soup. Leave to simmer for 2-3 minutes until the kale is wilted, stirring occasionally.
SAVOUR THE FLAVOUR!
Bowl up a generous helping of the chicken miso soup. Top with the remaining fried mushrooms, and the wilted pak choi. Sprinkle over the sesame seeds, the chopped chilli (to taste) and the picked coriander. Dig in, Chef!

Button Mushrooms - 125g
Carrot - 120g
Chicken Stock - 5ml
Low Sodium Soy Sauce - 7,5ml
Free-range Chicken Mini Fillets - 150g
Pak Choi - 150g
Miso Paste - 20ml
Kale - 50g
Black Sesame Seeds - 5ml
Fresh Chilli - 1
Fresh Coriander - 4g

Download the Recipe

Serves 2

BROWN THE MUSHIES
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the mushroom quarters and fry for 3-4 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and place into a bowl. Season to taste.
BUILDING FLAVOUR
Return the pot to a medium-high heat with a drizzle of oil. When hot, add the carrot chunks and fry for 3-4 minutes until starting to soften, shifting occasionally. Add ½ the fried mushrooms, the stock, the soy sauce and 800ml of boiling water. Mix until fully combined. Reduce the heat until a gentle simmer.
POACH THE CHICKY
Once the soup is simmering, lower the chicken pieces into the broth, cover with the lid and leave to poach for 6-8 minutes until cooked through.
WILT THE CHOI
Place a pan, with a lid, over a medium heat with a splash of water. When hot, add the trimmed pak choi. Cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season.
FINISH UP
Place the miso paste in a small bowl and mix in 2 tbsp of boiling water until a runny paste forms (this prevents the miso from clumping when added to the soup). Add the loosened miso paste (to taste) and the shredded kale to the soup. Leave to simmer for 2-3 minutes until the kale is wilted, stirring occasionally.
SAVOUR THE FLAVOUR!
Bowl up a generous helping of the chicken miso soup. Top with the remaining fried mushrooms, and the wilted pak choi. Sprinkle over the sesame seeds, the chopped chilli (to taste) and the picked coriander. Dig in, Chef!

Button Mushrooms - 250g
Carrot - 240g
Chicken Stock - 10ml
Low Sodium Soy Sauce - 15ml
Free-range Chicken Mini Fillets - 300g
Pak Choi - 300g
Miso Paste - 40ml
Kale - 100g
Black Sesame Seeds - 10ml
Fresh Chilli - 1
Fresh Coriander - 8g

Download the Recipe

Serves 3

BROWN THE MUSHIES
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the mushroom quarters and fry for 4-5 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and place into a bowl. Season to taste.
BUILDING FLAVOUR
Return the pot to a medium-high heat with a drizzle of oil. When hot, add the carrot chunks and fry for 4-5 minutes until starting to soften, shifting occasionally. Add ½ the fried mushrooms, the stock, the soy sauce and 1.2L of boiling water. Mix until fully combined. Reduce the heat until a gentle simmer.
POACH THE CHICKY
Once the soup is simmering, lower the chicken pieces into the broth, cover with the lid and leave to poach for 6-8 minutes until cooked through.
WILT THE CHOI
Place a pan, with a lid, over a medium heat with a splash of water. When hot, add the trimmed pak choi. Cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season.
FINISH UP
Place the miso paste in a small bowl and mix in 3 tbsp of boiling water until a runny paste forms (this prevents the miso from clumping when added to the soup). Add the loosened miso paste (to taste) and the shredded kale to the soup. Leave to simmer for 2-3 minutes until the kale is wilted, stirring occasionally.
SAVOUR THE FLAVOUR!
Bowl up a generous helping of the chicken miso soup. Top with the remaining fried mushrooms, and the wilted pak choi. Sprinkle over the sesame seeds, the chopped chilli (to taste) and the picked coriander. Dig in, Chef!

Button Mushrooms - 375g
Carrot - 360g
Chicken Stock - 15ml
Low Sodium Soy Sauce - 22,5ml
Free-range Chicken Mini Fillets - 450g
Pak Choi - 450g
Miso Paste - 60ml
Kale - 150g
Black Sesame Seeds - 15ml
Fresh Chillies - 2
Fresh Coriander - 12g

Download the Recipe

Serves 4

BROWN THE MUSHIES
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the mushroom quarters and fry for 4-5 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and place into a bowl. Season to taste.
BUILDING FLAVOUR
Return the pot to a medium-high heat with a drizzle of oil. When hot, add the carrot chunks and fry for 4-5 minutes until starting to soften, shifting occasionally. Add ½ the fried mushrooms, the stock, the soy sauce and 1.4L of boiling water. Mix until fully combined. Reduce the heat until a gentle simmer.
POACH THE CHICKY
Once the soup is simmering, lower the chicken pieces into the broth, cover with the lid and leave to poach for 6-8 minutes until cooked through.
WILT THE CHOI
Place a pan, with a lid, over a medium heat with a splash of water. When hot, add the trimmed pak choi. Cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season.
FINISH UP
Place the miso paste in a small bowl and mix in 4 tbsp of boiling water until a runny paste forms (this prevents the miso from clumping when added to the soup). Add the loosened miso paste (to taste) and the shredded kale to the soup. Leave to simmer for 2-3 minutes until the kale is wilted, stirring occasionally.
SAVOUR THE FLAVOUR!
Bowl up a generous helping of the chicken miso soup. Top with the remaining fried mushrooms, and the wilted pak choi. Sprinkle over the sesame seeds, the chopped chilli (to taste) and the picked coriander. Dig in, Chef!