• 1 small organic chicken thigh

  • 1 sachet miso soup

  • 4 tbsp chopped tofu

  • 2 tbsp coriander

  • 6 small florets broccoli

  • 2 tbsp lime juice

  • Dash soy sauce

  • 250ml chicken stock


  • 1.

    Heat the miso soup up adding a little more water and the stock cube. Add the chicken and gently poach for 2-3 minutes.

  • 2.

    Once the chicken is cooked, add the broccoli, tofu, lime and soy. Remove from the heat and add the coriander. Serve immediately.

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