Miso Soup with Tofu and Chicken

This Miso Soup with Tofu and Chicken is a comforting and flavorful dish that brings together the rich umami of miso with tender chicken and silky tofu. Perfect for a light lunch, it's low in carbs yet satisfying and nourishing.

Ingredients

• Chicken breast - 150 grams, diced
• Firm tofu - 100 grams, cubed
• Miso paste - 2 tablespoons
• Dashi stock - 500 ml
• Green onions - 2 stalks, thinly sliced
• Seaweed (wakame) - 5 grams, dried
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated

Steps

1. In a pot, bring the dashi stock to a gentle simmer over medium heat.
2. Add the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
3. Stir in the diced chicken breast and cook for about 5 minutes until the chicken is cooked through.
4. Add the cubed tofu and dried wakame to the pot, and let simmer for another 5 minutes.
5. In a small bowl, mix the miso paste with a ladle of hot broth until smooth, then add it back into the pot.
6. Season with soy sauce and sesame oil, stirring gently to combine.
7. Remove from heat and garnish with sliced green onions before serving.

Nutrition

• Calories: 220
• Protein: 30 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 850 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7.5 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken and tofu, aiding muscle repair and growth.
• Miso is rich in probiotics, beneficial for gut health.

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