Miso Chicken Soup With Squash and Tiny Pasta
Ingredients
- 4 cups low-sodium chicken broth
- 1 medium skinless, boneless chicken breast (about 8 oz.)
- ½ medium kabocha squash, peeled, seeds removed, cut into ½"-thick wedges
- 6 oz. ditalini or other small pasta
- 1 small bunch Tuscan kale, ribs and stems removed, leaves thinly sliced
- 3 Tbsp. red miso
- Freshly ground pepper
- Kosher salt (optional)
- Chili oil (for serving; optional)
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