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Lemon Ginger Chicken Vermicelli Soup

Heat olive oil in a large soup pot over medium heat. Add ginger, garlic, misopaste and mushrooms. Sauté, stirring frequently, for 5 minutes.  Add chicken broth, chicken breast and bok choy. Turn heat to high andbring to a boil, then lower heat and simmer for 8 minutes.  Stir in vermicelli, soy sauce, salt and pepper. Cook for 4 minutes, or untilnoodles are cooked. Stir in the lemon juice and zest. Serve.

Ingredients:

1)

olive oil : 1 tablespoon

2)

minced fresh ginger : 1.5 tablespoon

3)

garlic clove, minced : 1

4)

miso paste : 1 tablespoon

5)

sliced cremini mushrooms : 0

6)

low-sodium chicken broth : 5 cup

7)

leftover chicken breast, sliced : 2 cup

8)

baby bok choy, trimmed : 3 cup

9)

rice vermicelli : 4 oz

10)

Bragg's soy sauce : 1 tablespoon

11)

sea salt : 0.5 teaspoon

12)

black pepper : 0.5

13)

lemon juice : 2 tablespoon

14)

grated lemon zest (the rind) : 2 teaspoon

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