My kids and I love miso soup. It’s actually very easy to make, but you will need to go to an Asian (Japanese, if possible) market to find the two key ingredients (dashi and miso paste). Dashi is the normal base for miso soup – it’s made from fish and seawood- and it’s usually available in a quick cooking version. However, I’m on this diet that requires that I eat two servings of probiotics a day, and I can only eat so much Greek yogurt in a day, but, luckily, miso is a probiotic. While regular miso soup would be fine, I was on a quest to combine my probiotic serving with my lunch which includes a lean protein. So, I decided to add miso to chicken broth and add some cooked chicken and some greens. I have used leftover chicken (shredded), but for this batch I just poached some thin slices of chicken breast. Seaweed is usually what’s in miso soup, but I didn’t have any dried seaweed, so I added spinach (I have also used Swiss chard, which was great, so you can use any good “green”) . Miso paste comes in a variety of flavors (or colors); I think light miso is the best for soup. This recipe makes two lunch size servings.
- 4 Cups Chicken Broth
- 1/2 Cooked Boneless Skinless Chicken Breast*
- 2 TBS. Light Miso
- 1+ Cup Spinach or other “green”
- Approx. 3 TBS. Green Onion (green part only) -chopped
In a medium sized saucepan, bring chicken broth to just below a boil. Add miso and stir until miso is comletely dissolved. Add greens and cook until wilted, add chicken. Add green onions and serve immediately.