Chicken Mushroom Miso Soup - cooking recipe

Ingredients

6 cups chicken broth or 6 cups water
1 lb chicken breasts, cubed (boneless, skinless) or 3 -4 cups leftover shredded chicken
1 tablespoon sliced lemongrass
1 tablespoon chopped basil or 1 tablespoon chopped cilantro
1 small carrot, grated
1 tablespoon grated ginger
3 cloves black garlic or 3 garlic cloves, minced
1/4 cup grated ginseng roots
1/4 cup grated burdock root (optional)
1 -2 cup chopped arugula or 1 -2 cup spinach, well washed and stems trimmed
3 ounces enoki mushrooms, separated
4 button mushrooms, sliced
3 baby king mixed mushrooms, julienned
2 -4 tablespoons miso, i used light in sodium (to taste)
green onion, tops removed thinly sliced
toasted sesame oil
salt, soy, tamari to taste
cabbage kimchi, to taste

Preparation

In a medium sauce pan bring water or chicken broth to a boil.
Add ingredients chicken trough the mushrooms. Reduce the heat to a gentle simmer and remove from heat. In one cup hot water whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot along with the tofu.
Taste, and then add more miso, salt, soy a bit at a time until it is to your liking.
Remove from the heat, and let it sit for just a minute or so. Garnish with scallions and or Sesame oil, Kimchi to taste if using.