Miso Chicken Soup With Squash and Tiny Pasta

Bring 4 cups low-sodium chicken broth and 4 cups water to a rolling boil in a medium Dutch oven or other heavy pot. Add 1 medium skinless, boneless chicken breast (about 8 oz.), cover, and remove pot from heat. Let chicken sit until cooked through, about 15 minutes, then transfer to a plate. Shred with 2 forks; set aside.

Return broth back to a boil over medium-high heat. Add ½ medium kabocha squash, peeled, seeds removed, cut into ½"-thick wedges, and cook until starting to become tender, about 5 minutes. Add 6 oz. ditalini or other small pasta and cook, stirring occasionally with a wooden spoon to keep pasta from sticking to bottom of pot, until very al dente, 6–8 minutes.

Reduce heat to medium-low. Add 1 small bunch Tuscan kale, ribs and stems removed, leaves thinly sliced, and 3 Tbsp. red miso; season with freshly ground pepper. Cook, stirring often to dissolve miso and break up some of the squash, until kale is wilted, about 3 minutes. Taste soup and season with kosher salt if needed (the miso may provide enough salinity, depending on the brand). Stir in reserved shredded chicken and cook just until warmed through.

Ladle soup into bowls and drizzle with chili oil if desired; season with more pepper.