1. In a large pot, dilute the miso paste with ginger and garlic in 3 fl hot water and stir until the paste dissolves.
2. Add the carrots, mushrooms and celery. Let them simmer for 5-7 minutes.
3. Add the chicken strips and let it boil with the rest of the ingredients for 15-20 minutes.
4. At the end, add the pak choi and let it boil for 2 minutes to keep it crispy.
5. Serve the soup in bowls and pour a little sesame oil on top.
Saturated fat: 0.25g
Vegetable fibers: 0.99g