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Unislim Recipes

Chicken and mushroom Miso soup

Name: Chicken and mushroom Miso soup
Prep time: 10 min
Yield: 4
Ingredients: Spray oil; 8 Spring onions, sliced; 1 Garlic clove, crushed; 1 tbsp Finely chopped fresh root ginger; 1 Stick celery, diced; 1 Red chilli, deseeded and diced (optional); 200g Chesnut mushrooms, sliced; 1 Litre hot vegetable stock; 4 tbsp White miso paste; 200g Spring greens or spinach, shredded; 1 - 2 tbsp Dark soy sauce

The better quality stock you use, the better this delicious cleansing soup will taste, so use homemade if possible. Add a handful of beansprouts and some chopped fresh coriander just before serving if you wish.

Preparation Time	10mins
Cooking Time	2025mins
Level	Easy
Serves	4
Free Food	FF

Ingredients

Spray oil

8 Spring onions, sliced

1 Garlic clove, crushed

1 tbsp Finely chopped fresh root ginger

1 Stick celery, diced

1 Red chilli, deseeded and diced (optional)

200g Chesnut mushrooms, sliced

1 Litre hot vegetable stock

4 tbsp White miso paste

200g Spring greens or spinach, shredded

1 - 2 tbsp Dark soy sauce

Method

Lightly spray a large saucepan with oil and cook the spring onions, garlic, ginger, celery, chilli, chicken and mushrooms over a medium heat, stirring occasionally, for 5 minutes or until the vegetables soften and the chicken is golden brown. Add the hot stock and bring to the boil. Reduce the heat to a simmer and stir in the miso paste. keep stirring until it dissolves. Cook gently for 10 mins, then add the spring greens or spinach and cook for 5 minutes or until the chicken is cooked right through. Stir in the soy sauce to taste. Ladle the hot soup into bowls.

TIP: For a ‘hot and sour ‘ flavour add a dish of lime juice or 1 tsp rice vinegar at the end.