Chicken and Vegetable Miso Soup

White miso can be found at Japanese markets, natural foods stores, and in the refrigerated section of some supermarkets. Hot chili paste can be found at Asian markets and in the Asian foods section of many supermarkets.

1 medium onion, chopped
6 oz shiitake mishrooms, stems remooved, caps sliced
2 celery stalks, thinly sliced
2 tbs grape seed oil or avocado oil
3 tbs white miso (fermented soybean paste)
2 about 1 lb skinless bonlesss chicken breast, each cut crosswise into 3 pieces
4 heads (12 oz) baby bok choy, trimmed cut into bite size pieces
chopped avocado, lime wedges, hot chili paste and cilantro leaves, for serving
6 cups low sodium chicken broth
sprinkle salt and pepper

Heat oil in a large pot over medium-high heat. Add onion, mushrooms, and celery; season with salt. Cook, stirring, until vegetables are just beginning to soften and beginning to brown, 5–7 minutes.
Add broth and miso and bring to a boil. Add chicken, reduce heat, and simmer, partially covered, until chicken is cooked through, 15–20 minutes. Remove chicken from broth, shred with 2 forks, and return to pot. Add bok choy, cover pot, and cook until bok choy is wilted, about 3 minutes.
Serve soup with avocado, lime wedges, chili paste, and cilantro.