¼ lb (115 g) mushrooms, very thinly sliced (I used button mushrooms)
2 tablespoons light (white or yellow) miso paste
1 large scallion, green and white parts, thinly sliced
Instructions
Add the broth, soy sauce, rice seasoning, and salt to a medium-sized pot. Bring to a boil, and then add the chicken and mushrooms and bring back up to a boil.
Cover the pot, turn the heat down, and simmer until the chicken is fully cooked and the mushrooms are tender, about 8 to 10 minutes.
Turn off the heat and stir in the miso and scallion.
Serve.
Notes
Japanese Rice Seasoning: This is also called Katsuo Fumi Furikake; I used a blend containing bonito, sesame seeds, and seaweed that I found in the international aisle at my local grocery store.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/easy-miso-chicken-soup/