Quick & Easy Chicken Miso Soup

Today I ‘built’ a chicken miso soup for lunch. The base was a chicken stock that I made yesterday using a slow-cooked roast chicken stock that I made yesterday (I have a recipe for this on my website). However, you could use shop-bought stock if that was easier.

For the soup, you need: 

INGREDIENTS

• chicken stock

•  any vegetables you like

•  roast chicken

•  oil

•  tamari or soya sauce

•  miso paste

DIRECTIONS

For a vegetarian option use vegetable stock and replace the chicken with toasted cashew nuts.

Here is what I did:

1. I selected a range of different coloured vegetables. Today I chose sliced mushrooms, courgette and red pepper. The total amount was probably enough to fill 2 cups, before cooking.

2. I stir-fried my veggies in a pan with a little rice bran oil (I quite like rice bran oil as it has a high smoking point and contains something called gamma-oryzanol which is an antioxidant). 3. While the veggies were frying I began heating my chicken stock (about 2 ladles worth) in a separate pan and sliced some leftover roast chicken (enough to fit the palm of my hand) which I kept to one side.

3. When I was happy with how the vegetables were cooked I turned off the heat and added 1/2 a teaspoon of red miso paste and a tablespoon of tamari sauce, which I stirred through the vegetables.

4. To build the soup I took a bowl and spooned in the vegetables, then added the chicken, and finally poured the chicken stock over the top. *Note that tamari/soya sauce is very salty so there was no need to season with extra salt.