Chicken Mushroom Miso Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 6 cups chicken broth or 6 cups water
• 1 lb chicken breasts, cubed (boneless, skinless) or 3 -4 cups leftover shredded chicken
• 1 tablespoon sliced lemongrass
• 1 tablespoon chopped basil or 1 tablespoon chopped cilantro
• 1 small carrot, grated
• 1 tablespoon grated ginger
• 3 cloves black garlic or 3 garlic cloves, minced
• 1/4 cup grated ginseng roots
• 1/4 cup grated burdock root (optional)
• 1 -2 cup chopped arugula or 1 -2 cup spinach, well washed and stems trimmed
• 3 ounces enoki mushrooms, separated
• 4 button mushrooms, sliced
• 3 baby king mixed mushrooms, julienned
• 2 -4 tablespoons miso, i used light in sodium (to taste)
• green onion, tops removed thinly sliced
• toasted sesame oil
• salt, soy, tamari to taste
• cabbage kimchi, to taste

Recipe

• 1 in a medium sauce pan bring water or chicken broth to a boil.
• 2 add ingredients chicken trough the mushrooms. reduce the heat to a gentle simmer and remove from heat. in one cup hot water whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). stir this back into the pot along with the tofu.
• 3 taste, and then add more miso, salt, soy a bit at a time until it is to your liking.
• 4 remove from the heat, and let it sit for just a minute or so. garnish with scallions and or sesame oil, kimchi to taste if using.