This Asian-style chicken and cabbage soup is a lean, warming bowl that punches well above its calorie count. Tender chicken breast, shredded cabbage, and a deeply savoury miso-ginger broth come together in under 40 minutes, making it a solid choice for a high-protein weeknight dinner or a batch-cook lunch you’ll actually look forward to. Each serving delivers around 38g of protein with minimal fat and carbs, so it fits easily into most tracking goals.
Recipe
Asian-Style Chicken and Cabbage Soup with Ginger and Miso
Nutrition Per Serving
295Calories
38gProtein
16gCarbs
7gFat
Ingredients
- 700g chicken breast, sliced into thin strips
- 400g green cabbage, finely shredded
- 1.5L low-sodium chicken stock
- 3 tbsp white miso paste
- 1 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 20g fresh ginger, peeled and finely grated
- 4 garlic cloves, minced
- 2 spring onions, thinly sliced
- 150g shiitake mushrooms, stems removed and caps sliced
- 1 tbsp rice vinegar
- 1 tsp chilli flakes (optional)
- 1 tsp neutral cooking oil (e.g. avocado or sunflower)
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Instructions
- Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the garlic and ginger and cook for 60β90 seconds, stirring constantly, until fragrant.
- Add the sliced shiitake mushrooms and cook for 3 minutes, stirring occasionally, until they begin to soften and release their moisture.
- Pour in the chicken stock and bring to a gentle boil. Reduce the heat to medium.
- In a small bowl, whisk the miso paste together with a ladleful of the hot broth until fully dissolved and smooth, then stir the mixture back into the pot.
- Add the chicken strips to the pot and simmer for 8β10 minutes, until the chicken is cooked through and no longer pink in the centre.
- Add the shredded cabbage, soy sauce, rice vinegar, and chilli flakes (if using). Stir to combine and simmer for a further 4β5 minutes, until the cabbage is just tender but still has a little bite.
- Remove from the heat and stir in the sesame oil. Taste and adjust seasoning with a little more soy sauce or rice vinegar if needed.
- Ladle into bowls and top with sliced spring onions. Serve immediately, or cool and refrigerate for up to 4 days.
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