Miso is a soy bean paste available in the ethnic section of the grocery stores. Combined with chicken broth, chicken and nori (sea weed), it brings authenticity to this quick-cooking soup.
cost per recipe: $6.53
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Aseptic Vegetable Broth
medium carrot, peeled and shredded (about 1/2 cup)
inche ginger root, peeled and crushed
ounces misosoy bean paste) (about 1/3 cup)
cups shredded boneless, skinless chicken breasts, cooked
green onion, chopped (about 1/4 cup)
sheets seaweed (nori), cut into 1/4-inch strips (optional)
Heat the broth, carrot and ginger in a 3-quart saucepan over medium heat to a boil. Cook for 2 minutes.
Slowly stir in the miso and heat to a boil. Reduce the heat to low. Add the chicken, green onion and nori, if desired and cook until the mixture is hot and bubbling.