2 six-ounce breasts of organic, free-range chicken
1/4 cup of Korean red pepper paste or Sriracha paste
1 teaspoon of toasted sesame oil
1/4 cup of rice vinegar
1 cup of shitake mushrooms, rinsed and sliced
1 cup of watercress, rinsed
1 zucchini, julienned on a mandolin or sliced into thin matchsticks
1 cup of rinsed kelp noodles
4 tablespoons of white miso paste
1 cup of bean sprouts
4 scallion stalks
4 tablespoons of Tamari gluten-free soy sauce
Juice of 1 lemon
Optional: 2 organic eggs
Toasted sesame seeds
Pre-heat oven to 350. Season breasts of chicken with salt and pepper then rub them with hot pepper paste, sesame oil and rice vinegar. Allow to marinate for 1 hour or up to 6. Bake chicken breasts for 20 minutes. Remove from oven and let cool.
In a medium-sized pot, add 4 cups of water and bring to a boil. When boiling, take it down to a simmer and add miso paste and scallion stalks. Let simmer until miso has dissolved, about 5 minutes. Add mushrooms, bean sprouts, kelp noodles and “zucchini noodles”. Let simmer for another 5 minutes until vegetables are tender. In the last 3 minutes, drop the eggs into the soup so they soft-boil. Remove from heat and ladle soup evenly into two deep bowls.
Slice chicken breasts and carefully layer on top of the soup. Top with fresh watercress, sliced scallions and sesame seeds. Serve with more hot pepper paste. Enjoy!