6 oz. fresh shiitake mushrooms, stems removed, caps sliced
2 celery stalks, thinly sliced
Kosher salt
2 tbsp olive oil
6 cups low-sodium chicken broth
3 cups shredded rotisserie chicken meat
5 heads baby bok choy trimmed, rinsed and cut into bite-size pieces
3 tbsp. white miso (fermented soybean paste)
Instructions
In a large pot, heat oil over medium-high heat. Add onion, mushrooms, and celery; season with salt. Cook, stirring for 5 to 7 minutes or until vegetables are just beginning to soften and beginning to brown.
Add broth and chicken; bring to a boil. Spoon a ladle of broth into a small bowl, add miso and whisk until well combined and then pour back to the pot. Add bok choy, reduce heat and simmer for 2-3 minutes, making sure not to let the soup boil.