Miso Cabbage Soup

Don't forget about miso - that earthy fermented bean paste, originating from Japan.  There are numerous varieties now, many with a deep umami flavor that enrich rice, noodle and soup dishes.  I had some leftover chicken and sausage that I used up here, but they are certainly optional - this preparation could be a wonderful vegetarian/vegan soup if desired.
About a dozen Brussels Spouts, sliced, about 2 cups
2 carrots, sliced
1 onion, diced
2 cloves garlic, minced
1/2 head cabbage, chopped, about 4 cups
About 6 cups chicken or vegetable broth
1/4 cup favorite miso
2 cups leftover, cooked chicken, shredded
2 links fresh chorizo sausage, diced (optional)

Sauté the Brussels sprouts, carrots and the onion in a bit of olive oil in a soup pot. Cook about 8-10 minutes. Add the garlic and cook 2-3 more minutes. Add the cabbage and cook another 5 minutes, stirring often. Add the broth to the pot and then mix in the miso to dissolve. Add the chicken and bring to a gentle boil. Reduce heat to a simmer and cook about 30 minutes.

Meanwhile brown the chorizo in a separate skillet in a bit of olive oil. When browned, transfer the chorizo and drippings to the soup. Stir well and simmer another 30 minutes.

Serves 4-6.