Miso Soup with Chicken & Vegetables

I am recovering from the meat-sweats.

Last week, I was in Atlanta for meetings with radio & record label colleagues from all across the country. These are some of my favorite people in the whole world, and when we get together, it’s a sure bet that we will work a lot, laugh a lot and eat. A lot.

Our meals included an Italian buffet, a Chick Fil A buffet, hot Krispy Kreme doughnuts and of course, a big ol’ BBQ brisket dinner which included the naughtiest mac n’ cheese I’ve ever had. There may have been a salad thrown in somewhere for courtesy, but it didn’t stand a chance in the carb-and-meat-fest.

Having not packed elastic pants, the flight home was a tad uncomfortable.

My “recovery” weekend included a variety of healthy smoothies and juices, and this super quick Miso Soup with Chicken and Vegetables. It’s simple, but so good – and a great way to use some veggies that might be lurking in your fridge. {Think shredded carrots or sugar snap peas.}

It’s also a good way to get back on track after over-indulging.

Miso Soup with Chicken & Vegetables

Author: adapted from Bon Appetit

Ingredients

1 medium onion, chopped
6 oz. shiitake mushrooms, stems removed, caps sliced
2 celery stalks, thinly sliced
Kosher salt
1 Tbsp. vegetable oil
6 cups low-sodium chicken broth {preferably homemade}
1 rotisserie chicken, shredded
4 heads baby bok choy (about 12 oz.), trimmed, cut into bite-size pieces
3 Tbsp. white miso (fermented soybean paste)

Garnish

Avocado
Lime
Cilantro

Instructions

Heat oil in a large pot over medium-high heat. Add onion, mushrooms, and celery; season with salt. Cook, stirring, until vegetables are just beginning to soften and beginning to brown, 5–7 minutes.
Add broth and bring to a boil. Add shredded chicken and bok choy, cover pot, and cook until bok choy is wilted, about 3 minutes. Mix miso with ¼ cup warm water, stirring until dissolved. Stir into soup.
Serve soup with avocado, lime wedges, chili paste, and cilantro.

Notes

I forgot to pick up fresh shiitakes, but I happened to have dried ones in the pantry. I just reconstituted them in boiling water for about 10 minutes.