Lingkan Reang
Preheat a Dutch oven, and saute onions, carrots, celery, mushrooms, garlic, and ginger for 6-7 minutes.
Add 1 cup of chicken broth to the veggies, bring to a boil, then simmer for 8-10 minutes.
Heat the remaining chicken broth in a microwave-safe bowl, whisk in miso paste until dissolved.
Stir shredded chicken and miso broth into the soup, cook on medium for 1-2 minutes until heated.
Add toasted sesame oil and rice vinegar, season with salt to taste.
Serve hot, garnished with sliced green onions or cilantro.