Chicken Miso Soup

CHICKEN MISO SOUP

INGREDIENTS

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 green onions, chopped
• 3 large carrots, peeled and chopped
• 3 medium ribs celery, chopped
• 4 cloves garlic, minced
• 1 (1-inch) piece fresh ginger, grated
• 6 ½ cups water
• 2 chicken breasts
• 6 tablespoons white miso paste or 4 tablespoons of red miso
• 2 tablespoons of tamari sauce
• juice of one medium lemon

INSTRUCTIONS

1. Set a large stockpot over medium heat. Add in the olive oil. When hot, add in the onion, carrots and celery and cook for 5 minutes, until softened. Add in the garlic and ginger and cook for 30 seconds, until fragrant.
2. Pour in the water and bring the mixture to a boil.
3. Sprinkle salt and pepper on the chicken breasts.
4. Add in the chicken breasts, then cover, turn down the heat and simmer for about 15 to 20 minutes, or until the chicken is cooked through (160 to 165ºF on an instant-read thermometer – exactly how long it will take will depend on the thickness of your chicken breasts). Remove the chicken from the pot and transfer to a cutting board to shred, then place back into pot.
5. Turn the heat down to low. Spoon one large ladleful of the liquid from the pot into a small bowl. Whisk in the miso paste until combined. Add the miso mixture, in addition to the shredded chicken, tamari sauce and lemon juice, back to the pot. Continue to cook for 2 to 3 minutes. Remove from the heat.
6. Garnish with green onion