2 Quarts of Veggie Stock
4 Tbs. Chickpea Miso
2 Tbs. Turmeric Powder
1 large Shallot diced
4 Garlic diced
2 Celery Stalk diced
Small piece of grated ginger
4 Carrots quartered bite size
Always Organic
Heat Veggie Stock and add the Miso, Tumeric, stirring until dissolved.
Heat an iron Skillet with EVOO, add the shallot and garlic, ginger, stirring until lightly browned, add the carrots, celery, ginger, until lightly browned approx 5 minutes. Add the veggies to the soup pot. Cook chicken strips separately by browning on both sides in a little EVOO, and add to soup. Cook Spaghetti broken into three sections, then add to the soup when done, serve hot.
Can’t believe how much this tasted like the real thing. The turmeric, miso was key. And Gardein Chicken is the best! You can find it in the freezer section at Whole Foods. If you miss the warmth of comforting foods just remember you can veganize anything! So delicious and satisfying, I know you’ll love this! Enjoy! 
