I LOVE miso soup at a sushi restaurant! Like I don’t need to order dinner I just want the soup but it doesn’t really fill you up. In this version, I’ve added some chicken, noodles and kale and just about tripled the mushrooms to give it a little more sustenance.

INGREDIENTS – serves 2-3

3c broth (chicken or vegetable)
3c water
1 chicken breast/2 thighs – optional
6-8 crimini mushrooms, sliced thin
1 ear of corn, husked and kernels cut off (sub celery)
1c kale, shredded (you can use seaweed too but this is what I have in the fridge)
3T miso
1/2 package of soba noodles


Put broth, water and chicken in a pot and bring to a boil on high. Reduce to med-high until chicken is cooked, 15 minutes. Remove chicken and shred/chop. Dump in mushrooms, corn and kale, let cook for 5 minutes then whisk in the miso vigorously. Add noodles and cook to package instructions.


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