Chicken and Vegetable Miso Soup

Ingredients

1 Chicken breast (approximately 250g/8oz)
1/2 Tofu block (approximately 200g/7oz)
1 Medium carrot
1 Yellow onion
1/6 Medium-sized cabbage head
2.5 cups(600ml/20oz) Water
3 tbsps (50g/1.76oz) ENJUKU KOJI MISO

Nutrition Facts

Calories・155kcalCarbohydrates・10gProtein・19gFat・4gSaturated Fat・1gPolyunsaturated Fat・2gMonounsaturated Fat・1gTrans Fat・0.01gCholesterol・36mgSodium・499mgPotassium・386mgFiber・3gSugar・4gVitamin A・2612IUVitamin C・17mgCalcium・98mgIron・1mg

Instructions

Cut the chicken and tofu into 1-inch cubes. Peel the carrots and cut into thick half-circle pieces. Chop onion into 1/2-inch pieces and cut cabbage into large segments.
In a saucepan over medium heat, combine all ingredients except the tofu and bring to a boil. Reduce heat and simmer gently for 10 minutes. Add tofu and miso, bring back to a boil briefly, then remove from heat and serve.