Chicken Miso Broth (LC)

Ingredients

• ½ tsp olive oil
• 1 spring onion, sliced
• 40g mushrooms, sliced
• ¼ tsp garlic powder
• Black pepper, for seasoning
• ¼ low sodium chicken stock cube
• 300ml boiling water
• Handful of baby spinach, sliced
• Approx. 100g cooked chicken, shredded or chopped
• 1 tsp miso paste (can add more to taste)
• ½ tbsp fresh coriander, chopped (optional)

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Instructions

1. Heat olive oil in a deep saucepan.

2. Add the spring onion, mushrooms, garlic powder and a pinch of black pepper and sauté for 4-5 minutes.

3. Add the stock and boiling water to the saucepan and bring to a boil for 1-2 minutes.

4. Reduce to a simmer.

5. Add the spinach, cooked chicken and miso paste and heat for 4-5 minutes.

6. Taste test and add more miso paste if needed.

7. Serve topped with fresh coriander (if using) and a sprinkle of black pepper.

Lunch

Serves: 1