MISO CHICKEN NOODLE SOUP

MAKES 4 TO 6 SERVINGS • Not your average feel-better broth, this

chicken soup is packing serious heat. The flavor weapon of choice? Mighty
miso. Full-bodied and rich, miso, along with its mates soy sauce and bok
choy, propels the classic chicken noodle soup that we all know and love into
the stratosphere.

1 tablespoon vegetable oil

1 cup finely diced red onion
1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 large carrots, finely sliced
2 celery stalks, finely diced
2 cups thinly sliced cremini mushrooms
2 tablespoons white miso paste (or other miso paste, for a stronger flavor)
3 tablespoons soy sauce
8 cups chicken stock, store-bought or homemade
12 ounces chicken breasts
7 ounces medium-thickness egg noodles
3 heads baby bok choy, trimmed and leaves separated
Salt and freshly cracked black pepper
Handful of fresh cilantro sprigs, for garnish

1. In a large stockpot, heat the vegetable oil over medium heat. When hot, stir
in the onion, ginger, and garlic and sauté until the onion has softened, about 5
minutes. Add the carrots, celery, and mushrooms and cook, stirring often, for
5 minutes. Stir in the miso paste and soy sauce and add the chicken stock and
chicken breasts, making sure they are submerged. Bring the soup to a boil,
then reduce the heat to maintain a simmer and cook for 20 minutes.
2. Meanwhile, bring a large pot of salted water to a boil and cook the noodles
according to the package directions. Drain and set aside.
3. Turn the heat off under the soup. Using a pair of tongs, transfer the chicken
breasts to a plate. Let them cool for a minute, then shred the meat with two
forks.
4. Add the shredded chicken and bok choy leaves to the soup and stir to
combine. Give the soup a quick taste to check the seasoning and add a pinch
of salt and pepper.
5. Divide the noodles among serving dishes and pour the soup on top.
Garnish with fresh cilantro and serve immediately.