This rich, brothy dish tastes much richer and more complex than it should, as it takes just 15 minutes to get together.

Why?  The umami-bomb flavors of miso, soy, and shitaki create instant depth.  Sauteed onion gives this dish backbone, while fresh grated ginger adds sparkle.  Use sliced chicken breast or tofu for substance, and serve with cooked brown rice for a surprisingly easy yet satisfying meal.  Is it winter where you are (Boston? New York?) and are you on a limited food budget?  Good.  This is the recipe for you!

Miso Broth Chicken
(This is one of those dishes where exact measurements aren’t helpful.  Just aim for a rich, savory broth in which to poach chicken breast or tofu.  Use your best judgement as to how much miso, soy and water to use – just taste the broth and adjust to what your mouth says.  This recipe doubles easily and makes great leftovers.)

2 TB oil
1 medium yellow onion, halved and sliced against the layers
1 cup fresh shitaki mushrooms, sliced into bite size pieces
3 – 4 cups water
miso paste – about 1/3 cup
Soy sauce – to taste
1 TB grated fresh ginger
1 large boneless, skinless chicken breast, sliced into thin bite size pieces
or
1 tub firm tofu, drained and cut into bite-size pieces
(2 cups baby spinach – optional)

Heat a large sauce pan on high until medium-hot, then add oil and onions.  Saute onions until wilted and beginning to brown.  Then add shitaki mushrooms and saute for another few minutes.  Add water, miso paste and some soy sauce, and fresh ginger.  Bring to a simmer and simmer, covered for 5 minutes.  Add chicken or tofu and bring back to a simmer.  Allow to cook, covered, for another 4 – 5 minutes, or until chicken is cooked through.  If desired, through in a the baby spinach now)

Taste for seasoning, and add more miso or soy sauce until the broth tastes just right.  Serve in bowls with spoons for slurping, with rice in a separate bowl.