Description
A vibrant, body-loving meal that combines the umami richness of miso with the bright, citrusy punch of lemon and the warming spice of fresh ginger. This nourishing soup is perfect for a quick, healthy weeknight dinner. Packed with protein and healing aromatics, it is a convenient way to stay energized without sacrificing flavor. It is a light yet satisfying bowl of comfort that feels like a clean reset for your body.
Ingredients
1 tbsp avocado oil
1 tbsp fresh ginger, minced
3 cloves garlic, finely minced
6 cups organic vegetable broth
3 tbsp white miso paste
2 cups baby spinach
1 cup shredded cooked chicken breast
1 tbsp fresh lemon juice
1/2 tsp red chili flakes (optional)
Green onions, sliced (for garnish)
Instructions
Heat the avocado oil in your soup pot over medium heat.
Add the minced ginger and garlic, sautéing for 1–2 minutes until fragrant and soft.
Pour in the vegetable broth and bring to a gentle simmer.
Place the miso paste in a small bowl and whisk in a ladle of warm broth until smooth to prevent clumping.
Stir the whisked miso mixture and the shredded chicken into the pot and simmer for 5 minutes.
Turn off the heat and stir in the spinach until wilted.
Stir in the fresh lemon juice.
Ladle into bowls and serve immediately with a sprinkle of green onions.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove without boiling to maintain the probiotic benefits of the miso. If you want a plant-based version, swap the chicken for firm tofu cubes. Add cooked rice noodles or glass noodles to make it more substantial.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 145
- Sugar: 2g
- Sodium: 850mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 20mg