Mushroom Soymilk Soup

• 5oz(150g) a variety of mushrooms, cut or separated into bite size
• 1 pound chicken thigh, cut into bite-size pieces, seasoned with S & P
• 1 tablespoon chives, finely chopped
• 2 cups(480ml) soy milk
• 2 tablespoons miso paste
• 1 1/2 cups(360ml) chicken stock
• 2 teaspoons sugar
• 1/4 teaspoon salt
• salad oil for frying
• 1 teaspoon Sesame oil (optional)

1. Heat a pot over medium-high heat. Add olive oil. Brown chicken on both sides. Remove chicken from the pot. Brown mushrooms, and remove from the pot.
2. Combine chicken stock and miso paste into the pot using a whisk. After bringing to a boil, reduce the heat to low
3. Return the chicken and the mushrooms. Simmer for 5 minutes.
4. Add soymilk, sugar, and salt. Keep low heat until the soup is warm. (Don't boil it*)
5. Garnish with chives. Drizzle sesame oil(optional)

mushrooms, chicken thigh, chives, miso paste, sugar, salt, salad oil, sesame oil

Taken from food52.com/recipes/24071-mushroom-soymilk-soup (may not work)