First, sautee some aromatics -- 1 finely chopped onion, 3 chopped celery stalks, and 3 tablespoons (about 3 inches if you're guesstimating how much ginger root to use) of finely chopped ginger with 1 tablespoon of vegetable oil. Add in 1 heaping tablespoon of miso paste and stir to combine. If you're not using leftover cooked chicken, this is when you add in ground chicken and stir to brown the meat.

Add in 1 cup of rice and 10 cups of chicken broth. I really love and recommend Better than Bouillon for chicken broth, when I don't have the time to make my own stock from scratch.

Let it all cook on medium heat for 20-30 minutes, until the rice is a little past al-dente - it's okay if it's a bit mushy. Taste for seasoning -- if it needs more salt, add in a teaspoon of kosher salt, and let it cook for a minute longer if you added in salt towards the end.

Serve into bowls - you will probably have leftovers!

If didn't use ground chicken in the soup, top with cilantro and a squeeze of lemon.