Cleansing Japanese Miso Potato & Chicken Broth
- Prep in:
- 10 mins
- Cook in:
- 40 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| KCAL 308 | 15% |
| Fat 11.7g | 16% |
| Sat Fat 3.0g | 15% |
| Sugar 6.2g | 6% |
| Salt 2.1g | 35% |
Method
What better way to start your New Year health-kick, than with this hassle-free Cleansing Japanese Miso Potato and Chicken Broth. Enjoy the tasty combination of perfectly cooked potatoes and chicken along with traditional miso flavours for an interesting soup alternative.
- Place the chicken and water in a saucepan and slowly bring to the boil. Skim the top layer off the surface. Add all the remaining ingredients except for the potatoes. Bring back to the boil and reduce to a simmer until the chicken is poached – approximately 40 minutes.
- Add the potatoes to the broth after 20 minutes of cooking.
- After 40 mins remove the chicken and shred. Stir in half of the lemon juice, then check the seasoning and add more if necessary. Divide the soup between two bowls and top with the shredded chicken.
TIP To up the vegetable content of this dish, add finely shredded cabbage 5 minutes before the end of cooking.
Ingredients
300g fluffy potatoes (such as Maris Piper), finely diced (½ cm pieces)
1 litre water
1 lemon, peel removed with vegetable peeler and finely sliced and juiced (reserved for serving)
1 x 3cm piece fresh root ginger, peeled and sliced into matchsticks
1 spring onion, finely sliced
¼ teaspoon salt
¼ teaspoon white pepper
1 tablespoon Japanese rice vinegar
2 tablespoon miso paste
1 teaspoon runny honey
2 chicken breasts
