Miso, Chicken and Green Onion Soup
Dietary
dairy-free
,
gluten-free
Meal Course
Lunch
Servings
6
Servings
6
Ingredients
2
cups
chicken breast
, cooked, cut in 1/2 inch cubes
1
onion
, peeled and chopped
5
green onions
, trimmed and chopped
1 1/2
cups
Portobello mushrooms
, peeled and sliced
8
cups
organic chicken broth
2
tbsp
miso
sea salt + freshly ground pepper
Instructions
In a large skillet, sauté onions until just golden. Add sliced mushrooms and cook 5 minutes more. Use 1/2 cup chicken broth to continue cooking onion and mushrooms. Let liquid almost disappear.
In a small bowl, whisk miso paste with 2 tbsp broth. Pour into skillet and cook. Season with salt and pepper. Add remaining broth and cooked chicken. Cook for 30 minutes more over low heat. Garnish with green onion.