Excellent for when your stomach is not feeling well, the miso and ginger in the recipe help in settling intestinal distress, while also detoxifying your system. Miso looses much of its nutritional value when its boiled, so add the miso at the very end after the ingredients are cooked through and the soup is no longer boiling.
MISO: Fermented foods like miso, tempeh, yogurt, kefir and sauerkraut help build healthy ecosystems in the digestive tract. Miso is alkalizing and strengthens the immune system. High in antioxidants, miso protects from free radicals that cause signs of aging and other health problems.
GINGER: Ginger has a long tradition of being an effective relief for stomach distress, including nausea and intestinal gas. Modern research has shown it to have antioxidant and anti-inflammatory effects.
2 tablespoons toasted sesame oil, divided
1 bunch scallions, sliced, white and green parts separated
4 cloves garlic, minced
1 tablespoon finely grated fresh ginger
4 cups chicken bone broth, vegetable stock or water
3 tablespoons white miso
1 1/2 tablespoons reduced-sodium soy sauce
1 1/4 pounds boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
8 cups chopped bok choy
4 ounces dried Chinese noodles or other gluten free rice noodles, broken in half
4 ounces shiitake mushrooms, stemmed and sliced (2 cups sliced)
1. Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium-high heat. Add scallion whites, garlic and ginger and cook, stirring, until fragrant, about 1 minute.
2. Add broth or water, soy sauce and the remaining 1 tablespoon oil; bring to a boil.
3. Stir in chicken, bok choy, noodles and mushrooms. Cover and return to a boil.
4. Uncover, reduce heat to medium and cook, stirring, until the chicken is cooked through and the vegetables are tender, 3 to 5 minutes.
5. Turn off heat and wait till soup is no longer boiling. Add miso and serve sprinkled with the scallion greens.