Cleansing Japanese Miso Potato & Chicken Broth

Cleansing Japanese Miso Potato & Chicken Broth

50 mins



300g fluffy potatoes (such as Vivaldi), finely diced (½ cm pieces)

1 litre water

1 lemon, peel removed with peeler and finely sliced, juice reserved for serving

3cm ginger, sliced into matchsticks

1 spring onion, finely sliced

¼tsp salt

¼tsp white pepper

1tbsp Japanese rice vinegar

2tbsp miso

1tsp honey

2 chicken breasts

To serve, lemon juice


Place the chicken and water in a saucepan and slowly bring to the boil. Skim the top layer off the surface. Add all the remaining ingredients except for the potatoes. Bring back to the boil and reduce to a simmer until the chicken is poached – approximately 40 minutes.

Finely dice the potato and add to the broth after 20 minutes of cooking.

After 40 mins remove the chicken and shred it. Stir in half of the lemon juice, then check the seasoning and add more if necessary. Divide the soup between two bowls and top with the shredded chicken.

TIP To up the vegetable content of this dish, add finely shredded cabbage 5 minutes before the end of cooking.

Recipe courtesy of

Serving size 2

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