This warm and spicy miso soup uses leftovers from my Almond, Coconut, and Miso-Crusted Chicken recipe. If you don’t have any leftovers, you can use any cooked chicken. Ingredients 2 tablespoons coconut oil 1 inch (2.5 centimetres) of ginger, finely minced 1 1/2 cups broccoli 1 leftover chicken breast or other leftover chicken, cut into 1 inch (2.5 centimetre) cubes 1/4 cup of miso 4 cups (1 litre) unsalted chicken broth 4 teaspoons chili oil, or to taste handful of […]
Miso, maple syrup, & chili oil flavour toasted almonds and coconut to make this crunchy chicken topping. Serve over a lucscious ginger-infused kabocha squash puree.