Fifteen Minutes to Something Restorative
Miso soup made with water is fine. Miso soup made with a good chicken bone broth is a different proposition entirely — rounder, more savoury, and substantial enough to actually be lunch. The one rule that matters is never to boil the soup once the miso goes in, as high heat kills both the delicate aroma and the live cultures.
Ingredients
Serves 4 | Cost: $6.25 per serving | Total: $25.00 | Ready in 15 min
- 1.2 litres (5 cups) chicken bone broth
- 300 g (10½ oz) cooked organic chicken breast, shredded
- 3 tablespoons white miso paste
- 200 g (7 oz) firm tofu, cut into 1.5 cm cubes
- 2 tablespoons dried wakame seaweed
- 1 tablespoon tamari
- 1 teaspoon finely grated fresh ginger
- 3 spring onions, green tops only, thinly sliced
- 1 teaspoon toasted sesame oil
Instructions
- Rehydrate the wakame. Place the dried wakame in a small bowl, cover with cold water, and leave for 5 minutes until fully expanded and soft. Drain thoroughly and set aside.
- Heat the broth. Bring the chicken bone broth to a gentle simmer in a saucepan with the grated ginger and tamari. Do not let it reach a rolling boil.
- Warm the additions. Add the cubed tofu, shredded chicken and drained wakame. Let everything heat through for 2–3 minutes, then remove the pan from the heat entirely.
- Temper the miso. Ladle a little of the hot broth into a small bowl and whisk the miso paste into it until completely smooth. Pour this mixture back into the pan and stir gently to combine.
- Serve. Divide between four bowls, scatter over the spring onion greens, and add a few drops of toasted sesame oil to each. Serve immediately while fragrant.
Nutritional & Dietary Notes
Dairy-Free
There is no milk, cream, butter or cheese in this recipe. Richness comes from the meat, the cooking fat and the aromatics rather than from dairy, which makes it a comfortable choice for anyone who is lactose intolerant or avoiding dairy altogether.
Gluten-Free
Every ingredient in this recipe is naturally free from wheat, barley and rye. If you are cooking for someone with coeliac disease, double-check any stock, sauce or spice blend you buy in, as gluten-containing thickeners and malt derivatives are common hidden additions in commercial products.
FODMAP-Friendly
Portions and ingredients have been chosen with the low-FODMAP diet in mind. Onion and garlic bulbs are avoided in favour of green spring onion tops and infused oils, which deliver the same aromatic depth without the fructans. Always check the label on any bought-in broth or stock for added onion or garlic powder.
Featured HOTRO.ca Product
This recipe is built around Chicken Bone Broth from HOTRO.ca. We source premium BC-raised and ethically farmed meats and slow-simmered bone broth, so the quality of the core ingredient does most of the work for you. Substituting a lesser product will change the result more than any other single change you could make to this recipe.
Delicate miso broth built on chicken bone broth with poached chicken, tofu and wakame.