Miso Chicken Soup


My brother is undergoing chemotherapy and as a result, we are all eating extremely healthy.

The health benefits of miso are incredible. Soy miso contains all essential amino acids – making it a complete protein, it restores beneficial probiotics to the intestines, and it is an amazing source of B vitamins (especially B12). You can find miso paste at Spar and your local Chinese supermarket (it keeps really well in the fridge).


For the chicken stock:

 1 whole free-range chicken
2 large carrots, roughly chopped
2 celery sticks, roughly chopped
1 whole hand of ginger, roughly chopped
5 garlic cloves, roughly chopped
2 red onions, roughly chopped
2 liters water

1 tsp whole black pepper corns
1 star anise
2 red chilies

For the soup:

 1 tbsp coconut oil
red onions, sliced
4 garlic cloves, crushed
5cm thumb of ginger, peeled and chopped
2 red chilies, chopped
4 tbsp miso paste

2 tbsp fish sauce
2 tbsp light soya sauce
The juice and zest of 2 limes
1 tsp ground black pepper
1 bag of baby spinach
1 bag pre-cut julienned carrots
100g bean sprouts
Fresh coriander

Serves 5 people
Preparation 10 minutes
Cooking time 1 hour 30 minutes (pressure cooker)
Cooking time 2 hours (without pressure cooker)

If you’re using a pressure cooker:

Place all the stock ingredients into the cooker, close the lid and cook for 1 hour.

If you’re cooking on the stove:

Place all the stock ingredients into a large heavy-based pot, close the lid and cook for 1 and a half hours.

Once the stock has finished cooking. Take the chicken out and let it cool. Drain the stock, throw away the cooked veggies and pour the liquid into a big pot and place on the stove (on medium heat).

While the chicken is cooling down, fry the ginger, garlic, chili and red onion in coconut oil, until golden.

Pull the chicken off the bone and throw away the bones and skin. Place the shredded chicken into the stock along with the fried ginger, garlic, chili and onion. Then add the miso paste, fish sauce, soy sauce, lime zest and juice. Cook for 15 minutes.

Then add the spinach and carrots and turn the heat right down.

Taste the soup to adjust the seasoning, if it needs more salt, add either a splash of fish or soy sauce.

Top with bean sprouts and coriander. You’re more than to add whole wheat noodles for more substance.