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, corn and kale and just about tripled the mushrooms to give it a little more sustenance.


2c broth (chicken or vegetable)
2c water
1 chicken breast/2 thighs – optional
8-10 crimini mushrooms, sliced thin
1 ear of corn, husked and kernels cut off
1c kale, shredded (you can use seaweed too but this is what I have in the fridge)
1/2 package of soba noodles
3T miso


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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