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Preheat a Dutch oven or large stock pot over medium-high heat. Sauté the onions, carrots, celery, mushrooms, garlic, and ginger for 6-7 minutes, stirring frequently as you cook, or until the onions begin to soften.
Stir all but 1 cup of the chicken broth into the vegetable mixture. Increase the heat to high and bring the broth to a boil. Reduce the heat to medium and simmer for 8-10 minutes, or until the carrots are tender.
In a small microwave-safe bowl, heat the remaining 1 cup of chicken broth for 1 minute, or until hot but not boiling. Whisk the miso paste into the chicken broth until dissolved.
Stir the shredded chicken and the cup of miso broth into the soup. Cook on medium heat for 1-2 minutes, stirring continually, or until the chicken is heated through.
Stir the toasted sesame oil and rice vinegar into the soup and season with additional salt to taste. Serve the soup hot with sliced green onions and/or cilantro to garnish.