Keto Miso Soup with Chicken
Make a high-protein keto miso soup with chicken broth infused with miso paste and seaweed. Swap tofu for cooked chicken breast, and you’ll have a delicious, easy to make lunch or side soup with keto macros. You’ll love this simple low-carb Asian recipe with a rich and nourishing flavor.
Servings: 4
Calories: 178kcal
Ingredients
- 4 cups chicken broth
- 3 tablespoon miso paste
- 2 teaspoons dry kombu
- 1 teaspoon wakame
- 1 teaspoon coconut oil
- 1 pound chicken breast cut into 1-inch cubes
- 1 tablespoon green onion garnish
Instructions
- Warm the broth over medium heat in a 2-quart pot while whisking in miso paste and seaweed. Dissolve the paste and rehydrate the seaweed. Do not boil the broth.4 cups chicken broth, 3 tablespoon miso paste, 2 teaspoons dry kombu, 1 teaspoon wakame
- Meanwhile, cook the cubed chicken breast for 4 minutes undisturbed on one side, flip the pieces over and continue over medium-high heat for another 3 minutes until the chicken reaches an internal temperature of
165 °F or they cook through.1 teaspoon coconut oil, 1 pound chicken breast - Add cooked chicken to the broth, remove from heat, and divide into four bowls. Serve this soup hot with green onion garnish.1 tablespoon green onion
Nutrition
Calories: 178kcal | Carbohydrates: 4g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Sodium: 1490mg | Fiber: 1g | Net Carbohydrates: 3g
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