- Place the mushrooms, whites of the green onions, red pepper, garlic, ginger, chili flakes, and salt and pepper in the bottom of a slow cooker. Stir to mix together. Place chicken pieces on top. Gently pour in the broth. If the broth level seems too low in your slow cooker, add one cup of water.
- Cover and cook on high for 4 hours or on low for 6-8 hours. If using frozen spinach place it in the fridge now to thaw.
- Remove chicken from the soup, add the coconut milk and spinach, cover and cook for another 15-30 minutes. Using two forks, shred the chicken and return to the soup.
- Turn off the slow cooker. Place miso in a small bowl and add about ½ cup of broth from the soup. Mix well until the miso forms a thin paste. Add to the soup and stir to combine. Alternately you can add 1-1½ teaspoons to each serving bowl, add a small amount of the broth, and then mix well before filling the bowl with soup. Serve immediately garnished with remaining sliced green onions.
Source: Heather Pratt
Tips for What to Do with Excess Ingredients: Of course miso can be used to make miso soup, but it is also delicious added to salad dressing, marinades, sauces and even this miso caramel sauce.