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