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Home > Tips and Resources > Diet and Cancer > Recipes > Tomato Seaweed Tofu Chicken Miso Soup
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Tomato Seaweed Tofu Chicken Miso Soup

Nutritional Value

For colon cancer patient

Benefits:

  1. Seaweed is rich in umami which can enhance the flavour of the soup. It is good for the prevention, control, and reduction of cancer development due to the multirole of some bioactive components. Moreover, seaweed is rich in important health-promoting molecules such as poly and highly unsaturated fatty acids, vitamins, minerals and dietary fibers. Therefore, seaweed is good for promoting cell homeostasis. It is also easy to be soften without soaking in advance which facilitates swallowing
  2. Tomato has a great balance of sour and sweet flavour, which may help increase the appetite of the patients. Tomato contains lycopene, which is an antioxidant, and may help reducing cancer development.
  3. Chicken (skinless and boneless) is a good source of protein that can keep the body strong and repair damage from cancer treatment.
  4. Onion can make the soup taste sweeter, and it is rich in flavonols and organosulfur compounds that can inhibit the proliferation of colorectal cancer.
  5. All the ingredients are ground and served in soup form to make it easier for the patient to chew and swallow. Also, soup can prevent dehydration which is a serious concern for colorectal cancer survivors.

Ingredients

Preparation + cooking time: within 30 mins

For 2 persons

  • 2 small tomatoes (~120 g)
  • ~3 g dried seaweed
  • 200 g chicken fillets (without skin)
  • 1/4 medium onion (80-85g)
  • 1L of water
  • 2 tablespoons of low sodium miso paste (30 g)
  • ½ box of silken tofu
  • 1 teaspoon peanut oil (15 g)

Directions

1. Cut the tomatoes, onion, tofu and chicken fillets into small pieces and set aside.

2. Heat a small sauce pan under medium heat. Add a teaspoon of vegetable oil. When the oil gets warm, add the onion and stir fry until it gets soft.

3. Add tomato pieces and mix well.

4. When the tomatoes get soft and release some juice, add 1L of water. Cover the lid and wait until the liquid boils.

5. Lower the heat to medium-low or low and simmer the liquid for 10 to 15 minutes.

6. Add the chopped chicken, dried seaweed, tofu and miso paste into the soup and mix well.

7. Wait until the liquid boils again. Add some green onions on top. Enjoy!

 

Nutrition information (per serving, based on for two persons)

Energy

340 kcal

Protein

39 g

Carbohydrates

 12g

Total fat

 11g

Total saturated fat

 3g
Sodium 680mg
Potassium 549mg

Calcium

 210mg

 Magnesium

 78mg

 Zinc

 2 mg

 Vitamin C

 19mg

 Vitamin A

 536mg

 

Prepared by Ms. Chau Zi Yi Ursula; Ms. Ng Wing Lam and Ms. Wong Wing Tung, Charmaine (Food and Nutritional Science Students, HKU)

Reviewed by Dr. Daphne Wu (Food and Nutritional Science, HKU)