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Chicken Stock with Miso

Serves 2.


    Chicken Stock with Miso

    If you haven’t already made bone broth a staple in your diet, you can start with this tasty chicken stock with miso. Use of chicken stock may help promote joint health and decrease inflammation. Miso is an ancient superfood you’ll want to indulge in often for its potential benefits in relieving fatigue, aiding digestion, lowering cholesterol and blood pressure, and preventing cancer.


    Tip: Adding miso paste after heating helps retain its flavour and nutritional benefits. Do not boil.

    Did you know?

    Miso is a Japanese condiment produced by the fermentation of soybeans, and sometimes barley and rice with salt and culture. You’ll find it kept in the refrigerator section at your health food store.

    How to make your own chicken stock

    Place organic chicken bones and carcasses in stockpot and cover with water. Add 2 Tbsp (30 mL) apple cider vinegar and cover with lid. Bring to a boil and reduce heat to low. Let stock simmer over low heat for 12 to 24 hours. Strain and refrigerate.


    Chicken Stock with Miso


    • 2 cups (500 mL) low-sodium chicken stock
    • 1/2 to 1 tsp (2 to 5 mL) miso
    • Diced firm tofu, optional


    Per serving:

    • calories11
    • protein1g
    • fat1g
      • saturated fat0g
      • trans fat0g
    • carbohydrates0g
      • sugars0g
      • fibre0g
    • sodium166mg



    In small saucepan, heat chicken stock until hot. Remove from heat and let sit for 1 to 2 minutes. Place miso paste in separate bowl and add 1/2 cup (125 mL) hot stock, stirring to combine. Add this miso paste to saucepan with the rest of the stock, and stir. Stir in mugs with diced tofu if you wish.



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