1 (15 oz,) can chicken broth 1 cup cooked noodles 1 cup spinach leaves 1 cup cooked chicken, chopped or shredded 1 tablespoon white miso 1 tablespoon soy sauce or a sauce such as Maggi, Tamari, or low sodium soy sauce 1/4 cup Thai basil leaves (optional)
Place the chicken broth in a sauce pan and whisk in the miso and soy sauce. Heat the liquid to a boil.
While heating the broth, place 1/2 cup noodles, 1/2 cup spinach and 1/2 cup chicken in each of two bowls.
Pour a cup of the boiling broth over the contents of each bowl. Sprinkle each bowl with 2 tablespoons of Thai basil leaves, if using.
Lemony Chickpea and Rice Salad - Serves Four
2 cups cooked rice 1 (15 oz.) can chickpeas, rinsed and drained 1 cup spinach leaves 2 tablespoons finely diced red onion 1/2 cup olive oil 1/4 cup lemon juice 1/2 teaspoon salt 1/2 teaspoon cumin 1/2 teaspoon Aleppo pepper or red chili flakes
Place rice, chickpeas, spinach leaves and onion in a bowl.
Whisk together olive oil, lemon juice, salt and cumin.
Pour dressing in bowl and gently toss. Divide into four servings.
Sprinkle each serving with a 1/8 teaspoon of the pepper or chili flakes.