Japanese Inspired Chicken Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Carrots

  Raw

  2 medium or 122g

• Cabbage

  Chinese (pak-choi), raw

  ½ head or 420g

• Miso

  4 tbsp or 69g

• Sake

  Alcoholic beverage, made from rice

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Heat the olive oil in a large deep-sided frying pan over medium heat.
2. Cook the chicken for 7 minutes on each side or until it reaches an internal temperature of 165°F. Transfer to a plate, cover, and set aside to rest. Once cooled, shred the chicken.
3. Add the chicken stock and carrots to the pan and simmer for 5 minutes. Add the cabbage and simmer for an additional 4 minutes.
4. In a bowl, combine miso, sake, soy sauce, and sugar. Add a little liquid from the pan to the bowl and stir to combine. Pour the miso mixture into the pan and stir gently to dissolve the miso without boiling.
5. Divide the soup among bowls and top with the shredded chicken. Sprinkle with sliced scallions and serve.