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In my upcoming book I devoted a whole chapter to miso soup and its many variations. Miso soup is a marvel: Quick is not even the word: By the time it comes to a boil, it’s done, a whole pot full of Miso Soup. It’s also an incredibly nutritious and versatile low calorie treat.
2 quarts (8 cups) water
6 chicken cutlets, cut into thin strips
1 pound shitake mushrooms, caps only, sliced thin
4 ribs celery, peeled and sliced thin
4 thin carrots, sliced very thin
2-inch piece ginger, grated
1 cup miso paste – dark for a stronger taste, white for a milder taste
1/4 cup Gefen Sesame Oil
1 tablespoon hot sauce, or more to taste
8 ounces rice noodles, broken up into small pieces
4 scallions, sliced very thin
Bring all of the ingredients, except for the rice noodles and scallions, to a boil.
As soon as the water boils, stir in the noodles and cook for just one more minute.
Turn off the flame and stir in the scallions.
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