Nutrition balance score
Good
Glycemic Index
25
Low
Glycemic Load
6
Low
Nutrition per serving
Calories401.3 kcal (20%)
Total Fat17.6 g (25%)
Carbs25.9 g (10%)
Sugars15.9 g (18%)
Protein38.8 g (78%)
Sodium3025.6 mg (151%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
150gchicken breast
1 cupchicken stock
or bone broth
1 cupwater
½ tablespoonmiso paste
white
1zucchini
spiralised
3mushrooms
cup or button, sliced
0.5buk choy
bok, roughly chopped
1 ½ tablespoonfish sauce
¼ cupbasil
fresh, leaves and stems roughly chopped
½ tablespoonsesame seeds
0.5chilli
red, finely sliced
0.5lime
juiced
Instructions
Step 1
1. Add the chicken and chicken stock to a large saucepan. Bring to a gentle simmer and cook for 10-15 minutes or until chicken has cooked through.
Step 2
2. Once the chicken is cooked, remove it from the liquid and shred.
Step 3
3. Add miso to a small bowl and add in 1 tablespoon of warm liquid from the soup. Stir to dissolve miso.
Step 4
4. Add the miso mixture, zucchini, mushrooms, bok choy, chicken and fish sauce to the saucepan.
Step 5
5. Allow to simmer for 5 minutes until vegetables have softened slightly, but you still want them to have a bit of a crunch to them.
Step 6
6. Ladle soup into a bowl and serve with basil leaves, sesame seeds, chilli and a squeeze of lime juice.
Notes
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