RECIPES

Miso Chicken & Tofu Soup

Try this easy and flexible complete meal soup. Beautiful edamame and spinach swim in a golden broth making a healthy, colourful soup. Additional taste options include adding a splash of lemon, a beaten raw or hard cooked egg, shrimp or other vegetables of your choice. You can also substitute fresh shitake, or other mushrooms, for the dried shitake in the recipe.

Prep Time

PT30M

Cook Time

PT30M

Serves

8

Ingredients

2 cups (500 mL) chicken breast(s), chopped (leftover or deli roasted)

11 cups (2.75 L) low-sodium chicken broth

1 carrot(s), large, sliced

10 shitake mushroom(s), fresh or dried

1 1/2 cup (375 mL) edamame, frozen

1/4 cup (60 mL) ginger, fresh, grated

4 green onion(s), sliced

1 cup (250 mL) tofu, firm, diced

1 cup (250 mL) baby spinach, fresh

1 tbsp (15 mL) light tamari sauce

1/4 cup (60 mL) brown rice miso

Instructions

1 Cut cooked chicken into bite-size pieces about 1/2 inch (1.25 cm) square. Add to a large soup pot with chicken broth and heat over medium high heat.
2 Thinly slice carrots. Add to soup pot, cover and bring to a boil. Remove from heat and keep covered.
3 Meanwhile, place dried shitake mushrooms in a medium bowl. Cover with a few cups (500 mL) of hot chicken broth from the soup. Set aside to rehydrate - about 20 minutes. Cool. Remove mushrooms from broth and add the broth back to soup pot. Remove the tough stems from the mushrooms and discard. Slice mushroom caps and add to soup pot. You should have 2 cups (500 mL) sliced shitake mushrooms. Alternately, use fresh shitake or other mushrooms.
4 Boil or steam edamame in a small amount of cold water for 5 minutes until tender. Cool. Remove beans and add to soup pot.
5 Finely grate ginger and slice green onions. Add to chicken and broth, cover and bring to a boil. Simmer for 10 minutes.
6 Cut firm tofu into one inch (2.5 cm) cubes. Add to soup with the baby spinach. Simmer until vegetables turn bright green and carrots are tender. Season with the light tamari.
7 Mix miso with one cup (250 mL) of broth from soup in a medium bowl. Remove soup from heat and blend in miso. Ladle into bowls and serve immediately.