Turkey Thigh in Miso Broth
Turkey thigh provides protein and a fuller broth flavor, while miso, ginger, and onion deepen it without heavy sauces. This is a practical low-carb base for a hearty lunch or a quick soup over several days.
Cut turkey thigh (500 g) into large pieces, peel carrot (100 g) and onion (80 g), and chop fresh ginger (10 g) coarsely. Place the turkey in a pot with water (2 l), bring it to a boil, and skim off the foam.
Once the broth is simmering steadily, add the carrot, onion, ginger, miso paste (30 g), sugar-free soy sauce (30 g), and bay leaf (2 g). Cook over medium heat until the broth reduces by about half and the turkey becomes tender enough to pull apart easily with a spoon.
Strain the broth to remove the vegetables and store it together with the cooked meat in the refrigerator. To serve, simply reheat the broth and return the turkey to the bowl, or use the meat and broth as a base for soups and warm salads.
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