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  • Writer's pictureIsobel Austin-Little

Delicious Miso Chicken Broth

We are broth addicts in our house. Homemade chicken broth is the meal we reach for when we're feeling under the weather, when we're run down, or after a busy weekend. Whatever the problem, homemade broth is the answer!


It's packed with protein and herbs, veg, and the chicken stock gives it an extra hit of goodness thanks to all the amino acids, collagen and glycine, which our guts, hormones and liver love so much! It is also super versatile, so you can swap meats with fish, prawns, eggs or tofu, mix in whatever veg you like, and if you do not feel like rice, add quinoa, or my husband loves a noodle!


  • 1 cup of rice washed and 2 cups of water

  • 4 chicken thighs

  • t tbsp of olive oil or coconut oil,

  • 4 little cloves or 3 larger cloves of garlic minced.

  • 1 inch of ginger grated.

  • 800ml - 1 litre of organic chicken stock. I use homemade, but I always recommend Ossa or Freja if you do not have any homemade in your freezer.

  • 3 tbsp of organic soya sauce

  • 1 tbsp of Sriracha for extra warmth

  • 2 heaped tsp of organic white miso. I love clearpsring.

  • 4 basil leaves, chopped.

  • 1 handful of cavolo nero or kale.

  • 2 spring onions finely chopped (for the garnish)

  • 1 handful of coriander, chopped (save half for the garnish

  • Fresh peas (optional. I had these growing in the garden.


  1. Turn the oven to 180 degrees and cook the chicken in a dish with olive oil, salt and pepper for 25 minutes.

  2. Cook the rice on the hob or oven. However, you like to do it best.

  3. While the chicken and rice cook, m ince the garlic and grate the ginger.

  4. Add the oil to the pan on low heat and gently saute the ginger and garlic for a few minutes, stirring regularly.

  5. Then add the stock, soya sauce, miso, basil leaves, and half the coriander. Bring the broth to a boil, then turn down the heat and gently simmer for 5 minutes.

  6. Once the chicken has cooked, remove it from the oven and set it to the side while you finish the final bits of the broth.

  7. Add the cavolo nero to the broth and let it soften for 5 minutes.

  8. While the greens are cooking, chop the chicken into slices and finely chop the spring onions.

  9. Once the greens are cooked, take the broth off the hob.

  10. Add some rice to the bowl, then the broth, then the chicken, and sprinkle the spring onion and coriander on top, along with any other add-ins you like!

If it tastes too heavy in stock or fish sauce, add a squeeze of lemon and a dash of honey.

If you need an extra protein boost, add an egg or two and enjoy with quinoa.

If you feel like you need some more vegetables, grate some carrot or courgette ribbons and add them at the last minute.


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