This hearty bowl is good for both your health and your soul.
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In a large soup pot, heat the oil and cook the onion, squash, lemongrass, ginger and shiitakes for about 10 to 12 minutes, until the veggies start to get tender and lightly browned. Add the broth, miso paste, vinegar, pepper and chicken pieces. Bring to a boil, reduce the heat and simmer on low for about 40 minutes. Skim off fat and foam as it accumulates.
Remove the chicken and set aside to cool enough to handle. Continue simmering the broth. Once chicken is cool enough, remove skin and bones and discard. Cut up the chicken meat into pieces, return to the soup and cook for 5 minutes. Stir in the parsley and scallions and serve. Yields 12 cups.