CHICKEN MISO SOUP

If you’re a chicken soup person who likes lots of chicken, then go for the larger amount—it really is so personal! If not, use the smaller amount. Either way you’ll be happy and feel like you’ve eaten well.

2 to 4 skin-on, bone-in chicken thighs or 1 to 2 skin-on bone-in breasts 3 mushrooms, preferably shiitake, sliced 3 tbsp (45 mL) white miso

1 carton (900 mL) chicken broth

8 mini baby bok choy or 2 baby bok choy Drizzle of sesame oil and grating of fresh ginger, optional

1 Place chicken, mushrooms (including stems) and miso in a large pot. Add broth. Bring to a boil, then reduce heat and simmer covered 30 minutes. Remove cooked chicken from broth. When it is cool enough to handle, discard skin and remove chicken from bones. Shred or cut chicken into bite-sized pieces. Discard tough shiitake stems.

2 Meanwhile, trim ends of bok choy. Leave mini baby bok choy as is, or cut baby bok choy into quarters. Wash bok choy well. Bring broth back to the boil. Add chicken and bok choy. Cover and simmer just until bok choy wilts and is tender, 2 to 3 minutes. Ladle soup into bowls. Add a drizzle of sesame oil and a grating of ginger, if using.

Makes 6 cups (1.5 L) for 3 servings