3 Tablespoons grapeseed oil
1 red onion, sliced thin
2 cloves garlic, minced
2 - 32 oz. cartons of chicken stock
2 Tablespoons Miso paste (red)
1 bunch broccoli or broccolini rabe, cut into small pieces
4 large carrots, peeled and sliced thin
2 in. piece of fresh ginger, sliced thin
1 bunch sunflower sprouts
8 oz. shitake mushrooms, stems removed and sliced thin
2 boneless chicken breasts, cooked and diced
1 large bunch purple kale
1 can water chestnuts, optional
1/4 teaspoon red pepper flakes
(I used all organic ingredients, but you don't have to.)
Saute' garlic and onions in hot oil until fragrant, but not thoroughly cooked. Set aside.
Place chicken stock in large pot and bring to a boil.
Add Miso paste and ginger. Stir to dissolve.
Add broccoli, carrots, onions and garlic. Cook on medium heat for 10 minutes.
Add remaining ingredients.
Stir well and cook for 5 - 10 minutes.
Serve hot as is, or over rice. You could even add rice noodles, if desired.
Posted by Debi