Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes.
Add ginger; cook, stirring, for 1 minute.
Add broth and chicken.
Cover, increase heat to high and bring to a simmer.
Skim any foam from the surface as the chicken cooks.
Transfer the chicken to a clean cutting board.
When cool enough to handle, remove the meat from the bones and shred.
Meanwhile, add cabbage, mushrooms and carrots to the pot; return to a simmer.
Cook until vegetables are tender, 4 to 10 minutes.
Remove from heat and stir in miso.
It is available in different colors; in general, the lighter the color, the milder the flavor.
Look for miso alongside refrigerated tofu.
It keeps in the refrigerator for at least a year.
To make ahead: Cover and refrigerate, without the noodles and miso, for up to 3 days.
To serve, stir in noodles and reheat, then stir in miso.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
