Forgive me, friends, for I am offering up another miso recipe in the span of only a couple of weeks. (If you haven’t tried the brown rice waffles, give it a go – they are so good). The reason for this recipe double dip is simple: I bought some miso and got creative as to how to use it. A small tub of miso will last a really long time, since you only use it a tablespoon or two at a time, which provides for lots of different experimentation options.
Odds are, you’ve had miso soup, even if you don’t know that you have. It’s a common appetizer soup in Asian dining. A teriyaki restaurant we used to frequent serves a small bowl with every dinner. That restaurant incarnation was simply broth with some scallions, but my version is a little more colorful and filling. You can eat this as a meal or a snack.
Miso soup is nourishing and warming. And, if you struggle to get enough probiotics in your diet, it’s an easy and economical way to do so. Not so sure about miso? Check out some of the benefits here.
When researching miso soup recipes, a common theme was the inclusion of either kombu (dried kelp) and/or dried bonito (fish). I didn’t have either of these on hand, so I whipped up a version of the soup that requires neither of those items. By the way, if you make your own beans from dried, kombu is a great way to release the gasses prior to cooking – more on that some other day!
A last tip to make this even faster is to buy already shredded veggies. Trader Joe’s sells shredded carrots, chopped mushrooms, and a bagged salad called “Cruiciferous Crunch Collection” that make this soup souperfast.
One Pot Miso Soup
Serves: 2
Time required: 10 minutes
Ingredients:
- 1/2 tablespoon coconut oil
- 1 small yellow onion, medium dice
- 2 handfuls of shredded cabbage, kale, or other preferred cruciferous veggie
- 1 handful of shredded carrots
- 1 bunch scallions, diced (green and white part)
- 1 cup cleaned and chopped preferred mushrooms
- 2 cups low sodium vegetable broth
- 1-2 tablespoons of mellow white miso (to your taste)
- Optional: 1/2 cup diced tofu or cooked lentils
Method:
- Sauté onion and oil until onion is translucent
- Add cabbage, carrots, scallions and sauté 2-3 minutes
- Add mushrooms and vegetable broth (and tofu/lentils if using); bring to a low simmer, cover, and simmer 3-4 minutes
- Reduce heat and stir in miso until dissolved, and warm another 2-3 minutes (do not boil miso)
Nutritional Breakdown:
Based on using 2 tablespoons Westbrae Organic miso.
