Low Carb Chicken & Veggies Miso Soup

Get Recipe

For the past 2 weeks, I have been making this low carb chicken & veggies miso soup. My bowl of miso soup comes with boneless chicken, zucchini, daikon, hon shimeji mushrooms & tofu puffs.

See Also:

• Tonjiru (Pork & Veggies Miso Soup) Recipe
• Yosenabe (Japanese Hot Pot) Recipe
• More Delicious Low Carb Recipes

It also contains konnyaku (konjac), an almost zero-calorie ingredient. The konnyaku not only adds a nice chewy texture to the soup, it also provides more fullness as a faux carb for those eating this soup as a low-carb meal on its own without rice. You can omit, add less or more konnyaku to this soup recipe according to your preference.

STEP-BY-STEP PHOTOS

Marinate boneless and skinless chicken pieces in seasonings for at least 15 minutes (or up to overnight) in the fridge.

First, drain and discard the liquid from the konnyaku bag. Cut the konnyaku block to desired thickness and shapes. I cut them to small thin squares as pictured above so that I can have chewy konjac in every spoonful. Add the konjac to a soup pot together with some cut daikon, …

… dashi powder, …

… and water. Bring to a boil (pictured above), cover with lid and simmer for 3 minutes.

Add marinated chicken and when the soup boils, reduce to a simmer. Skim off all the scum bits on the surface with a mesh skimmer (pictured above).

Add cut zucchini, Japanese scallion, beancurd puffs and hon shimeji mushrooms. Bring to a boil then simmer covered again for 3 minutes.

Add more water if required. Turn off the stove and immediately dissolve the miso paste through a miso strainer (I got this nifty tool from Daiso). If you don’t have this tool, whisk the miso paste in a bowl with some hot soup separately.

The quick miso soup is done! There are loads of ingredients in this soup. Even without the konjac, it is quite filling on its own as a light meal. This soup can accompany any Japanese or Asian meal.