Chicken Miso Broth Soup

This broth is light, yet packed with nutrients. It is not only high in protein, a great source of fibre, but also a source of vitamin A, which is known to contribute to good vision, iron metabolism, which plays a role in energy regulation, as well as immune support.

This meal is low in sugar, salt, saturated fat. It is also a source of fibre, high in protein and a source of vitamin A. 

Serves: 4


  • 1.5L Water
  • 100g Chicken 
  • 5g Miso Paste
  • 1 cube of Chicken stock or home-made if you have
  • 150g or 1 medium Onion
  • 3g or 1 clove of garlic
  • 120g or 1 large carrot
  • 100g White mushrooms
  • 50g Baby spinach
  • 25g or 2 tbsp EVOO
  • 5g or a handful or chopped, fresh parsley


  1. Heat a pan to medium heat, add olive oil. Chop the onion, garlic and mushrooms into small pieces and sweat in the pan until golden and you can feel the aromas.
  2. In the meantime, bring the water to simmer in a large pot. Add chicken stock, miso paste, and sliced carrot. Boil for 5-7 min until the carrots are softer, but not yet fully cooked.
  3. Add the ingredients from the pan, along with pulled or diced chicken, as well as the spinach and cook for another 5 min until the chicken is cooked. If you’ve cut your chicken into small pieces or pulled it, it may only need a few minutes to cook.
  4. Serve with a sprinkle of fresh parsley.

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