1. Heat oil in large soup pot over medium-low heat. Add shallots and saute 2 minutes to soften. Add garlic and ginger, saute 1 minute.
2. Add mushrooms, sprinkle with salt and cook for 5 minutes stirring a few times until the mushrooms begin to soften.
3. Add chicken stock, lemongrass and red pepper flakes.
4. Turn up the heat to bring to a boil, turn down and simmer 10 minutes to let the flavors develop.
5. Add carrots. Simmer 3-4 minutes.
6. Add cabbage. Simmer 2 minutes.
7. Add chicken, broccoli coconut milk, tamari, fish sauce and lime juice. Simmer 2  minutes or until the broccoli begins to turn bright green.
8. In a small bowl, mix miso with a few tablespoons of stock from the pot.
9. Turn off the heat, Add miso and mix.
10. Let the soup sit for 10 minutes to allow the flavors to mingle.
11. Taste to adjust salt and lime. Add cilantro.
12. Ladle into a bowl alone or with noodles or rice if desired.
13. Garnish as desired with cilantro leaves, scallions and/or lime wedges.

Shredded Chicken Breasts

1. Place the chicken breast in the bottom of a large pan and season lightly with salt and pepper.
2. Cover the chicken with 1 inch of water.
3. Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer for 8-10 minutes until chicken is just cooked through.
4. Remove the chicken from water and let rest until cool enough to handle. Shred with 2 forks or your fingers.