Updated: Jan 10
Serves 4-6 (great as leftover)
1 yellow or spring onion, chopped
2 cups of sliced carrots
1 head of broccoli
1-2 chicken breasts, cubed
2 cups shiitake mushrooms, thinly sliced
32 oz chicken broth
2 tbsp white miso paste
1/4 cup yuzu ponzu or regular ponzu
1 tsp sriracha
3 cloves of garlic, minced
2 in grated ginger
Salt + pepper
1-2 tsp garlic powder
2 tbsp olive oil
4 green onions, chopped (only using the greens)
8oz udon noodles (optional)
Season chicken with salt, pepper, and garlic powder. In a large pot, add olive oil and heat at med/high. Once the oil is hot, add the chicken and let cook for 2 minutes. Stir the chicken around in the pot then add chopped leeks and onion. Add a pinch of salt. Cook for 5 minutes, stirring occasionally, or until leeks and onion are soft and a little charred. Add in carrots and garlic. Cook for about 3 minutes stirring occasionally. Add in chicken broth then ponzu, sriracha, and miso paste. Add in 1 cup of water and stir gently until the soup is one color. Lower the heat to med/low and let cook for 30-40 minutes, stirring occasionally. Taste and add more salt if needed. Add bokchoy and cook for 1 minute.
Distribute soup into bowls. Add green onions and broccoli flowers on top, if using.
This is my favorite soup to have when it's even just a little bit cold outside. It's delicious but we live in Southern California so I will think of any excuse to make it. All veggies used in this soup can be found at the Farmer's Market right now. You should also be able to find ponzu and miso paste at a regular grocery store. Miso is rich in essential minerals, vitamins and is fermented so it is great for your gut. This soup is perfect as a leftover, but you'll probably have to add water. I like to add Trader Joe's Chicken & Cilantro Dumplings, udon noodles or a side of toast to my leftover soup or if I am needing something a little more filling!
Try it out & let me know what you think! Tag @chloejaide on Instagram if you do and I'll share it!