Servings: 4

For broth: subheading: For broth:
4 cups chicken broth 4 cups chicken broth
Dried Shitake mushrooms (5-6) Dried Shitake mushrooms (5 to 6)
4 cloves garlic 4 cloves garlic
2 inches ginger 2 inches ginger
1 Tbsp. butter 1 Tbsp. butter
1 tsp. sugar 1 tsp. sugar
¼ cup soy sauce ¼ cup soy sauce
2 Tbsp. oyster sauce 2 Tbsp. oyster sauce
1 ½ Tbsp. miso paste 1 ½ Tbsp. miso paste
 
For chicken: subheading: For chicken:
1 chicken breast 1 chicken breast
1 tsp. dark soy sauce 1 tsp. dark soy sauce
1 tsp. vegetable oil 1 tsp. vegetable oil
½ tsp. salt ½ tsp. salt
1 tsp. sugar 1 tsp. sugar
 
For bowl: subheading: For bowl:
Bok choy Bok choy
Shredded carrots Shredded carrots
Seaweed square Seaweed square

Add broth ingredients in a saucepan. Simmer 20 minutes. Remove solid items. Slice Shitake mushrooms. Add miso paste at the end.
Add chicken ingredients in a bowl and mix. Add chicken breast to coat. Pan fry 1 to 2 minutes per side. Put in 400° for 10 to 15 minutes until cooked through.
To serve, add broth to greens (spinach/kale/bok choy, etc) and mushrooms. Add chicken and top with green onions.