My Go-To Healing Bowl

PREP TIME 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Serves 6     adjust servings


  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 inch knob of ginger, peeled and minced
  • 2 cups shitake mushrooms, chop off ends but keep stems and caps
  • 12 cups chicken/vegetable stock
  • 1 8-10 oz chicken breast
  • 4 heads baby bok choy
  • 2 tbsp red miso paste
  • 1 tbsp rice wine vinegar
  • 1/2 tsp sesame oil
  • salt and pepper, to taste
  • 4 packages of rice noodles (I like Lotus Organic Brown Rice Noodles)


  1.  In a large pot heat olive oil over medium heat.
  2. Add onions, garlic and ginger and saute for 2-3 minutes.
  3. Add mushrooms and stock and bring to a boil before lowering to a simmer.
  4. Add chicken breast and set a timer for 10 minutes.
  5. After 10 minutes use tongs to remove the chicken and allow it to cool.
  6. Let soup simmer for 50 minutes.
  7. Once chicken is cool enough to cut, slice into small pieces and add back into broth.
  8. Add in bok choy and continue cooking until timer is up.
  9. In a small bowl combine, miso paste, rice wine vinegar, sesame oil and 1 tbsp of soup broth. Stir until well combined.
  10. Add miso slurry into soup and stir until well-combined. Add salt and pepper. Cook for 5 more minutes.
  11. Meanwhile cook the noodles according to package instruction. 
  12. Add noodles to bowls and top with soup. 
  13. Will keep for up to 1 week in refrigerator.




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