Miso, Chicken, And Green Onion Soup

• 1 tablespoon vegetable oil, or as needed
• 1 onion, chopped
• 1 1/2 portobello mushrooms, stemmed and sliced
• 8 cups low-sodium chicken broth, divided
• 2 tablespoons miso paste
• sea salt and ground black pepper to taste
• 2 cups cubed, cooked chicken
• 5 green onions, trimmed and chopped

1. Heat oil in a skillet over medium heat; stir in onion. Cook and stir onion until golden, about 5 minutes. Add mushrooms and cook until softened, about 5 minutes more. Pour in 1/2 cup broth; simmer, stirring occasionally, until liquid is reduced, 8 to 10 minutes.
2. Whisk miso paste and 2 tablespoons broth together in a bowl. Pour into the vegetable mixture. Season with salt and pepper. Cook and stir to coat the vegetables, about 1 minute. Add chicken meat and the remaining broth. Reduce heat to low and simmer soup until flavors are well blended, about 30 minutes.

vegetable oil, onion, portobello mushrooms, chicken broth, miso paste, salt, chicken, green onions

Taken from www.allrecipes.com/recipe/259118/miso-chicken-and-green-onion-soup/ (may not work)