Sweet Miso Soup

Chicken Soup gets boring, but it does warm the soul. So I'm revamping mine before winter even hits. This version has SOUPER (hahaha get it!?) food nutrition from the fermented, gut friendly miso. 



+ 2 cups cooked Brown Rice
+ 1 tbsp Coconut Oil
+ 2 large Carrots
+ 1 Bell Pepper ( I like Yellow for color contrast, but any (or all) is fine!) 
+ 1 tbsp Sweet Miso Paste
+ 4 Baby Bok Choy
+ 2 cups Chicken, cooked + shredded
+ Sesame Seeds, optional



Chop the bok choy, shave the carrots, and slice the peppers. In a large sauce pot or dutch oven, add the coconut oil + carrots, pepper. Sauté roughly 2 minutes. Add in ~4 cups water. and simmer until the vegetables are tender. Stir in the miso until dissolved. Add in rice, chicken and bok choy. When the greens are wilted, remove from heat and serve. Garnish with sesame seeds if desired.