Hearty Miso Soup

We have started making an effort to clean out our cupboards and freezer as we prepare to move out of our house and into a 300 sq ft motorhome.  That means we will likely be making a lot more soups.  I had a coworker/chef once tell me about the concept of "Mustgo Soup."  When he was making soup for the day he would look in the cooler and see what was about to go bad and that must go in the soup.  I love that about soups in that they can be so versatile and there really aren't that many rules.  Just throw it all together with a delicious broth and there you go.  

This miso soup was super tasty and a ton of flavor.  I will say that I scaled back the amount of miso from what we used, it was a little much in my version.  In case you've never used miso it is a fermented soybean paste that you can find at most grocery stores in the refrigerator section.  I like to shop at our local Asian grocery store, so they have an entire section of it, super easy to find!  This is the kind we bought, Miso Paste.   I definitely recommend splurging for organic when it come miso since it comes from soy.  It ensures you aren't consuming GMO soy which is what you find in any non-organic soy products for the most part.  Another miso trick is because it is a fermented food, meaning it contains live probiotics which are super healthy for your gut, you don't want to add miso to boiling soup otherwise it will kill those probiotics.  I've also found it easier to separate out some of your broth and add to the miso paste to make a slurry before adding it back to the soup.  It will mix in that much better.  

​Hope you enjoy this soup.  

Ingredients

• 3 medium carrots, cut into bite size pieces
• 1 onion, diced
• 1 1/2 lbs of chicken breast cut into bite size pieces (could sub tofu if you want to be vegetarian)
• 4 cloves of garlic, diced
• 1 tbsp coconut oil
• 1 tsp sesame oil
• 1 15 oz can of chickpeas, liquid drained and rinsed
• 1 15 oz can of full fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp coconut aminos or soy sauce
• 1/2 of a 1.76 oz package of Wakame seaweed, roughly 1/4 cup when dry
• 6-8 cups of chicken stock or veggie stock
• 1/4 cup white miso
• Juice of 1 lime

Directions

1. Add your coconut and sesame oil to large pot or dutch oven over medium heat.
2. Add in your carrots, onion, and chicken and cook for 5 minutes, then add garlic and cook until chicken is cooked through.
3. While all of that is cooking soak the Wakame seaweed in 2 cups of water.  You'll want to soak this for 5 minutes roughly, you'll be surprised at how much it expands.  
4. Add all the remaining ingredients except the miso and simmer for 15 minutes.
5. In a small bowl add your miso paste and ladle in about 1-2 cups of liquid from your pot to make a miso slurry.  Kill the heat of your burner at this point and add the miso back into the pot.  Also add in the lime juice at this point too.
6. ENJOY!!!