Miso Mushroom Chicken Soup

Yield: 4-6

Author: Andrea Livingston

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Miso Mushroom Chicken Soup

This is a very healing, easily digestible soup that can be eaten for breakfast, lunch and dinner. Store any left overs in an airtight container in the refrigerator for up to 4 days. When reheating this recipe, do not bring to a boil, gently heat soup instead.

Ingredients

• 2 tablespoons avocado or olive oil
• 1 onion cut into1 inch pieces
• 2 medium sized carrots cut into matchsticks
• 10-12 shitake mushrooms, sliced (or any other mushroom sliced)
• 2 cups broccoli florets
• 1 ½ cups cubed zucchini or summer squash
• 8 cups mushroom, chicken, or vegetable stock¼ cup miso (chickpea or mellow white)
• 2 teaspoons toasted sesame oil
• Black pepper and salt to taste
• Chopped green onions

Instructions

1. Add avocado or olive oil to a medium sized soup pot and heat on medium heat. Add onions and cook until soft and translucent.
2. Add carrots and mushrooms and cook another 5 minutes or until they start to soften.
3. Add stock/broth and bring to a boil. Simmer for 5-7 minutes until carrots are soft.
4. Add broccoli and zucchini and simmer again for a few minutes.
5. Turn off heat and remove ½ cup of liquid and place in a small bowl. Add miso paste and whisk until smooth, then add back into the pot.
6. Drizzle toasted sesame oil on top (optional) and top each bowl with chopped green onions before serving.