A wonderful spin on classic chicken noodle soup.
This recipe is taken heavily (okay - the whole damn thing) from Real Simple Magazine's May 2016 issue. I make it often, love it and freeze it! This is one of my favorite magazines and I highly recommend it. I've gotten many recipes and other tips from it to make my life much easier and healthier.
1 T sesame oil (I usually use 2 T)
1 lb. chicken breasts cut into small bite-size pieces
4 oz. fresh shiitake mushrooms, cut
2 carrots, cut into matchsticks
1 T grated fresh ginger
6 scallions, white and green parts separated, thinly sliced
3 T white miso
4 cups chicken broth
8 oz uncooked wide rice noodles (I have also used lo mein noodles)
12 oz. baby bok choy, quartered
1 T rice vinegar
Heat oil in a large Dutch oven over medium-high heat. Add the chicken and cook until opaque (about 5 minutes). Remove and set aside. Add the mushrooms, carrots, ginger, scallion whites, and miso to the pot and cook, stirring constantly, for 1 minute. Add the broth and 3 cups of water and bring to a boil. Reduce heat to medium-low and simmer 15 minutes.
Add the chicken to the soup and simmer another 5 minutes. Add the noodles and bok choy and cook until softened, 5 minutes. Stir in the vinegar and scallion greens before serving.
This soup also freezes well.