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Soup with miso and chicken

By Stavri Kaourani

Preparation time: 10 minutes

Cooking time: 30 minutes

Difficulty: 1/10

Serves: 2


  • 1.5 tbsp miso paste
  • Fresh grated ginger (3-4 cm)
  • 1 clove of garlic, grated
  • 1 large carrot cut into slices
  • 2 cups sliced mushrooms or 1 cup sliced shiitake mushrooms
  • 1 sliced celery
  • 200g chicken breast in strips
  • 2 bunches pak choi (cabbage)
  • Freshly ground pepper
  • 1 tbsp sesame oil

Cooking Method

1. In a large pot, dilute the miso paste with ginger and garlic in 3 fl hot water and stir until the paste dissolves.

2. Add the carrots, mushrooms and celery. Let them simmer for 5-7 minutes.

3. Add the chicken strips and let it boil with the rest of the ingredients for 15-20 minutes.

4. At the end, add the pak choi and let it boil for 2 minutes to keep it crispy.

5. Serve the soup in bowls and pour a little sesame oil on top.


Nutritional information:
Per 100g

Calories: 43kcal
Fat: 1.3g
Saturated fat: 0.25g
Carbohydrates: 2.8g
Vegetable fibers: 0.99g
Sugars: 1.3g
Proteins: 5.6g