Comforting Miso Ginger Chicken Soup with Micro Bok Choy

INGREDIENTS:

1½ tablespoons miso paste 5 cm piece fresh ginger, peeled and sliced 1 clove garlic, thinly sliced 1 carrot, thinly sliced 2 cups sliced mushrooms 1 stalk celery, including leaves, roughly sliced 200 g chicken breast, thinly sliced 2 cups AeroFarms micro bok choy 1 teaspoon sesame oil - Chili sauce (e.g., sriracha), optional, for garnish 2 slices wholegrain sourdough or other grainy bread

INSTRUCTIONS:

1. In a large pot, combine miso paste, ginger, and garlic with 2 cups of hot water. Bring to a simmer, stirring to dissolve the miso.
2. Add the carrot, mushrooms, and celery. Return to a simmer and cook for 2 minutes.
3. Add the chicken slices and cook for another 2 minutes.
4. Add the micro bok choy and cook for an additional minute, ensuring the chicken is cooked through.
5. Remove from heat. Divide the chicken and vegetables between bowls, then ladle the miso broth over them.
6. Drizzle with sesame oil, garnish with chili sauce if desired, and serve with wholegrain sourdough bread.