Miso is an ingredient that I have been cooking with more of lately and now that it’s cold out, it’s on our weekly menu. If you aren’t familiar with miso, don’t worry. Many don’t know about or cook with this incredible and nourishing ingredient.
Miso is made from fermented beans. It’s salty and savory and is a staple ingredient in the Japanese diet for thousands of years. It’s usually made from soybeans so it’s super important to always source organic. Miso is super healthy as it is fermented and brimming with probiotics which nourish and feed the gut. It is known to prevent inflammation and lowering risk for diseases like cancers and heart disease. If you want to learn more about this salty paste click here.
This is the brand I love and it’s available at most health-focused grocers.
There are many recipes out there for miso soup. This is a tried and true recipe that includes mushrooms, which also have a plethora of benefits such as lowering inflammation, support the immune system, and have powerful antioxidants. So I combine the two to create a beautiful, healthy, delicious, and nourishing soup. #boom
Okay, let’s do this:
1/4 cup organic miso (white, red, brown, or yellow)
2 tbsp grass-fed ghee, avocado, or coconut oil
3 large garlic cloves, pressed or diced (2 for soup and 1 for garnish)
1 small white or yellow onion
3 Spring onions (2 for soup and 1 for garnish)
1 inch ginger, grated
1 large carrot, shredded
8 oz. organic mushrooms, bella, oyster, shiitake, or crimini
1 cup fresh cilantro, lightly packed (1/4 cup for garnish)
5 cups broth (I use homemade chicken, bone or veggie broth) Here is a great bone broth recipe by my dear friend.
Salt & Pepper
Garnish to top soup with:
1 cup chopped red or green cabbage
1/4 cup chopped cilantro, lightly packed
1 1/2 tbsp chopped fresh mint
1 tbsp chopped basil
Juice from 1/2 – 1 lime
1 garlic clove diced or pressed (optional)
Broccoli or any other sprouts (optional)
Add all ingredients to a bowl and stir to combine.
Press or dice garlic cloves and set aside for 10 minutes. Heat large soup pot and add in ghee, avocado, or coconut oil. Allow to melt completely. Add in onion, spring onions, and ginger. Cook on medium-high heat for 3-4 minutes until onion is translucent. Add in garlic, shredded carrots, mushrooms, and cilantro. Cook for another 3-4 minutes. Add in broth and bring to a simmer. Cook for 15-20 minutes or until you are ready to eat! Before serving take out about 2 cups of the broth and place into a bowl. Add the miso into the bowl and using a whisk stir until dissolved. Making sure the rest of the soup is simmering (not boiling) add in the miso mixture to the entire soup. Mix well and serve immediately and top with garnish. Enjoy!!
This soup is not only delicious and satiating, but SO healing for the body and gut! It’s perfect for your meatless nights!
Tell me do you make miso soup? Any tips to share? Please do!
Live Hippily… and make me some miso!