Hearty miso ginger chicken soup

Instructions

1 In a large pot, place miso paste, ginger and garlic with 2 cups hot water. Bring to a simmer, stirring to dissolve miso. Add carrot, mushrooms and celery. Bring back to a simmer and cook for 2 minutes.

2 Add chicken slices and cook for 2 minutes, then add bok choy and cook for 1 more minute. Check chicken is cooked through, then remove from the heat.

3 Divide chicken and vegetables between bowls, then spoon over miso broth. Drizzle over sesame oil, garnish with chilli sauce, if desired, and serve with bread.