Real girl body

MISO CHICKEN SOUP

It was a gloomy day in LA today, and I felt like soup. I love pho, but I'm too lazy to put in the time to make the broth so this recipe is definitely a shortcut. I've never had miso broth, and this was the perfect substitute for a quick, flavorful soup. These rice noodles are naturally gluten-free, which I love, and they really take on whatever flavor you add to them. As always, I've included a step-by-step video on TikTok and a vegan version below. ENJOY!

‍

MISO CHICKEN SOUP
‍time: 20 minutes servings: 2

‍

INGREDIENTS:

• Miso broth, 16-32 oz container
• Shredded chicken, any amount (I used rotisserie) OR 1 bag of shelled edamame
• 1 head of broccoli, chopped
• 1.5tbs soy sauce
• 1 tbs ginger paste
• 2 tbs of chopped green onion
• 1 large chunk of vermicelli rice noodles (I'd say about a handful)

TOPPINGS:

• drizzle of chili oil
• 1 chopped jalapeno (optional)
• 2 tbs chopped cilantro
• half of a lime

STEPS:

• In a medium pot, bring about 4-6 cups of miso broth to boil.
• Next, add broccoli, soy sauce, ginger paste, and green onions. Stir everything together, and let this boil for about 3 minutes, or until the broccoli turns bright green and then lower the heat.
• From there, add in your noodles. These cook fast, so you'll only need about 3-5 minutes until their done. Once tender, remove from heat and serve as much as you want onto a bowl.
• Now add your chopped chicken, and the rest of the toppings listed above. ENJOY!

VEGAN VERSION: Instead of chicken, add 1 cup of shelled edamame into the boiling broth in step 2. ‍