Harvest Miso Soup

1

Prep ingredients: thinly slice the garlic and ginger, dice the onion, carrots and celery, de-stem, wash and finely chop the kale and peel and dice the squash.

2

Warm the oil in a large pot over medium heat. Once hot, add the onion, carrots and celery, and sauté until softened. Add the garlic, kale and ginger and cook for another couple minutes.

3

Add the chicken along with 8 cups of water and a big pinch of salt. Bring to a simmer and cook, uncovered, until the chicken is firm, about 10 minutes. Add the squash and cook for another 15-20 minutes.

4

Meanwhile, cook the pasta. Bring a pot of salted water to boil, then add the noodles and cook until very al dente, about 5-6 minutes. Drain and rinse with cold water to stop the cooking and set aside.

5

Transfer the chicken to a bowl and shred with 2 forks before returning it to the pot. Add in the miso, tamari, lemon juice and cooked noodles, and stir until the miso has dissolved. Taste and season with salt and pepper as needed.

6

Substitutions: Substitute the noodles for your desired pasta, such as a grain-free option, whole wheat or spelt noodles. Add any seasonal veggies you’d like.