Chicken and Vegetable Miso Soup


David was under the weather last week and I wanted to make a nourishing meal that would help him feel better, but I didn’t want to make boring ol’ chicken noodle soup. Think of this soup as chicken noodle’s more fun, flavorful and healthy cousin. I adapted the recipe to make it easier by using cooked rotisserie chicken instead of cooking chicken in the soup. I also had a hard time finding baby bok choy that didn’t appear to be on the way to the old produce bin, so I substituted a healthy dose of swiss chard which I thought worked very well. We both loved the soup and I will definitely be making this again, whether we are sick or perfectly healthy. The soup was quite delicious by itself, but it really tasted amazing with a (large) spoonful of chili paste and a squirt of lime juice stirred in.

adapted from: Bon Appetit
serves: 4

1 medium onion, chopped
6 ounces shiitake mushrooms, stems removed, caps sliced
2 celery stalks, thinly sliced
Kosher salt
2 tablespoons vegetable oil or olive oil
3 heaping tablespoons white miso (fermented soybean paste)
6 cups low-sodium chicken and/or vegetable broth

shredded meat from half of a rotisserie chicken
4 heads baby bok choy (about 12 oz.), trimmed, cut into bite-size pieces , or a couple handfuls swiss chard, cut into bite-size pieces
sliced avocado, lime wedges, hot chili paste (such as sambal oelek), and cilantro leaves (for serving)




Heat oil in a large pot over medium-high heat. Add the onion, mushrooms and celery; season with salt. Cook, stirring, until vegetables are somewhat softened and beginning to turn brown, about 5-8 minutes.


Add broth and miso and bring to a boil. Reduce heat and let mixture simmer for a few minutes. Add the shredded chicken and greens to the pot and cook until the greens are wilted, about 3 minutes.

Serve soup with avocado, lime wedges, chili paste and cilantro.


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