In medium saucepan, saute shallots, ginger, and veggies in oil until crisp-tender, about 3 minutes.
Add broth and almond butter and simmer gently for another 3 to 4 minutes.
Dissolve miso in water and add to saucepan, stirring well.
Heat for another 5 minutes. (Do not let soup boil.)
Top each serving with minced chives. (Store leftover soup in covered container in refrigerator.)
Ann Louise Gittleman, Ph.D., C.N.S.
Ann Louise Gittleman, PhD, is a New York Times award-winning author of 30 books on detox, health, and healing, including the international bestselling Fat Flush Plan and Zapped! Visit her blog and join her online Fat Flush Community.