Chicken Mushroom Miso Soup

• 6 cups chicken broth or 6 cups water
• 1 lb chicken breasts, cubed (boneless, skinless) or 3 -4 cups leftover shredded chicken
• 1 tablespoon sliced lemongrass
• 1 tablespoon chopped basil or 1 tablespoon chopped cilantro
• 1 small carrot, grated
• 1 tablespoon grated ginger
• 3 cloves black garlic or 3 garlic cloves, minced
• 1/4 cup grated ginseng roots
• 1/4 cup grated burdock root (optional)
• 1 -2 cup chopped arugula or 1 -2 cup spinach, well washed and stems trimmed
• 3 ounces enoki mushrooms, separated
• 4 button mushrooms, sliced
• 3 baby king mixed mushrooms, julienned
• 2 -4 tablespoons miso, i used light in sodium (to taste)
• green onion, tops removed thinly sliced
• toasted sesame oil
• salt, soy, tamari to taste
• cabbage kimchi, to taste

1. In a medium sauce pan bring water or chicken broth to a boil.
2. Add ingredients chicken trough the mushrooms. Reduce the heat to a gentle simmer and remove from heat. In one cup hot water whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot along with the tofu.
3. Taste, and then add more miso, salt, soy a bit at a time until it is to your liking.
4. Remove from the heat, and let it sit for just a minute or so. Garnish with scallions and or Sesame oil, Kimchi to taste if using.

chicken broth, chicken breasts, basil, carrot, ginger, black garlic, roots, burdock root, arugula, enoki mushrooms, button mushrooms, mushrooms, green onion, sesame oil, salt, cabbage

Taken from www.food.com/recipe/chicken-mushroom-miso-soup-448930 (may not work)