Chicken Miso Soup

6 pieces chicken thighs, sliced thin

2 tbsp coconut oil or EVOO

1 tsp miced garlic

1 onion, sliced thin

2-3 stalks celery, chopped

2 carrots, chopped

1 small pack shiitake mushrooms ( or any type of mushrooms) 

½ cup organic miso paste

1 tsp Peachy herbs

4 cups baby bok chok ( or cabbage strips, kale, organic spinach)

1 bunch green onions, chopped

2 sweet potatoes, diced (optional, but adds a nice source of cabs to make a complete one pot meal)

4 cups water

Heat oil in a large soup pot.

Add garlic and onions, cook for 2 minutes, add chicken, cook until brownish about 5 minutes.

Add carrots, celery, mushrooms and dried herbs  and cook for another 3-4 minutes bleding the ingredients and flavor.

Add water and sweet potatoes, let simmer for 12-15 minutes or until potatoes are soft.

Add bok choy just before turning off the heat, then stir in the miso.

Sprinkle with green onions before serving.

Miso

Miso is a popular Japanese paste made from soybeans fermented with KOJI a beneficial mold and salt. Sometimes ground rice and or barley is also added. The fermentation can last a few months to several years, which gives it a deep umami savory flavor.

It is a fermented food which contains beneficial bacteria, enzymes and antioxidants which supports gut health. You can stir into soups, whisk into salad dressings, add to meat and chicken marinades, blend into hummus, mashed potatoes or veggies. 

When adding to soups, add it at the end of cooking time. Avoid boiling miso in high heat as it can damage the beneficial compounds