Ingredients
The following ingredients have 4 Servings
- 2 Tbsp avocado oil, (or olive oil)
- 1 onion, (cut into half-moons, then cut in half again)
- 3 medium-sized carrots, (cut into matchsticks)
- 10 shiitake mushrooms, (sliced)
- 3 cups green cabbage, (thinly sliced)
- 2-3 cups chicken breast, (cubed & cooked)
- 6-8 cups chicken stock, (or vegetable stock)
- ¼ cup miso, ((chickpea or mellow white))
- 1 Tbsp toasted sesame oil
- black pepper, (to taste)
- salt, (to taste)
Instruction
- Heat olive oil in a large soup pot on medium heat. Add onions and a pinch of salt and stir to coat. Let onions cook for 5-10 minutes stirring occasionally.
- Add carrots and mushrooms and sauté for another 5 minutes until mushrooms start to soften.
- Next add the cabbage, chicken, and stock and bring to a boil then turn off the heat.
- Remove ½ cup stock from the pot and place it in a bowl with the miso paste. Whisk to combine thoroughly into a smooth liquid.
- Add this back to the pot and stir. Add toasted sesame oil, and salt/pepper to taste.
