MMmhhhhmm, nothing soothes my soul like warm miso chicken soup! Bok choy is an amazing source of quercetin—a plant compound that literally “freezes” breast cancer cells. It works on multiple fronts so that cancer cells never even have a chance to form a tumor. Sip in calm and fiercely kill off cancer cells all at the same time! It’s the perfect lunch on a cold day, so double up this recipe for leftovers all week long.
Ingredients:
- 2-3 chicken breasts (optional)
- 1/2 cup organic miso soup
- 3 scallions roughly chopped
- 1lb shiitake mushrooms, halved
- 6 garlic cloves, minced
- 6 cups organic chicken or vegetable stock
- 1 lb baby Bok Choy, roughly chopped
- 2 tbsp coconut aminos
- 2 tbsp rice vinegar, plus more to taste
- Optional- miracle noodles (makes it like ramen!), boiled egg to top, sesame seeds to top, nori sheets to top
Instapot/Pressure Cooker Instructions:
- Put chicken breasts, scallions, mushrooms, garlic, and broth in a pressure cooker and cook on high pressure for 25 minutes. Allow pressure to release naturally for 15 minutes and then release the remaining pressure
- Remove chicken from pot to a plate to cool
- Stir in Bok Choy, coconut aminos, and rice vinegar. Using Saute function cook until Bok Choy is wilted but still has a crunch
- Shred chicken and add back into the pot
- Allow soup to cool enough to where it is warm but not boiling, add in miso paste and stir to combine
- Taste the soup and add more coconut aminos, rice vinegar, or miso to taste
- Top with optional miracle noodles, boiled egg, sesame seeds, or nori, and enjoy!
Crockpot Instructions:
- Combine chicken breasts, scallions, mushrooms, garlic, Bok Choy, coconut aminos, rice vinegar, and broth in the crockpot and cook on high for 6-8 hours
- Remove chicken to plate and shred, add back into the crockpot
- Allow soup to cool enough to be warm but not boiling, add in miso
- Taste the soup and add more coconut aminos, rice vinegar or miso to taste
- Top with optional miracle noodles, boiled egg, sesame seeds, or nori, and enjoy!