Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 medium (100g) carrots, thinly sliced into rounds
  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 6 cups (1.4L) low-sodium chicken broth
  • 4 oz (115g) shiitake mushrooms, sliced
  • 2 cups (60g) fresh baby spinach
  • 3 tbsp (55g) white or yellow miso paste
  • 1 tsp (5ml) toasted sesame oil
  • 1 tbsp (15ml) rice vinegar
  • 2 green onions, thinly sliced

Instructions:

  1. Heat the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and carrots, cooking for 4–5 minutes until the onions are translucent and carrots soften.
  2. Stir in the minced garlic and grated ginger. Sauté for exactly 60 seconds until fragrant, ensuring the garlic does not brown.
  3. Add the chicken thigh pieces to the pot. Cook for 3–4 minutes, stirring occasionally, until the edges are opaque and lightly golden.
  4. Pour in the low-sodium chicken broth and add the sliced shiitake mushrooms. Bring to a gentle simmer and reduce heat to low, bubbling softly for 10–12 minutes.
  5. Stir in the baby spinach or bok choy until just wilted.
  6. To preserve probiotic integrity, whisk the miso paste in a separate small mixing bowl with a small amount of warm broth to create a smooth slurry, then stir this mixture into the pot.
  7. Stir in the toasted sesame oil and rice vinegar. Garnish with thinly sliced green onions before serving.