Miso Soup - Goji Fitness

Miso Soup

Miso Soup

Miso Soup in Bowl

Miso soup is a quick, nutritious and delicious meal or appetizer.

  • Prep Time5 min
  • Cook Time7 min
  • Total Time12 min
  • Yield4 servings
  • Cuisine
  • Course
  • Cooking Method
    • Simmering

Ingredients

For the soup

  • 4-5 cups spring water
  • 1-2 inch strip of organic wakame seaweed, rinsed and soaked 5 minutes in 1 cup of water until softened
  • 1-2 cups thinly sliced vegetables of your choice (carrots, celery, broccoli, fresh shiitake mushrooms, -sweet potatoes, spinach)
  • 2-3 Tsp. organic miso paste (found in the supermarket fridge)
  • 2 scallions, finely chopped

Method

Preparing the soup

1

Chop soaked wakame.

2

Discard soaking water or use on houseplants for a boost of minerals.

3

Place water and wakame in a soup pot and bring to a boil.

4

Add root vegetables first and simmer gently for 5 minutes or until tender.

5

Add leafy vegetables and simmer for 2-3 minutes.

6

Remove about 1/2 cup of liquid from pot and dissolve miso into it. Return it to the pot.

7

Reduce heat to very low; do not boil or simmer miso broth.

8

Allow soup to cook 2-3 minutes.

9

Garnish with scallions and serve.

Any combination of vegetables can be used in miso soup. Here are some classic combinations:
• onion-daikon: cleansing
• onion-carrot-shiitake mushroom-kale: mildly sweet
• onion-winter squash-cabbage: great in wintertime
• leek-corn-broccoli: great in summertime

Variations:

Add cooked grains at the start of making the soup. They will become nice and soft.
Add a tablespoon of uncooked quinoa or millet at the beginning and let it cook with vegetables for 20 minutes.
Add cubed tofu toward the end.
Season with 1/2 teaspoon ginger juice for an interesting twist.
If using dry shiitake mushrooms, let them soak for 20 minutes, slice and add at the beginning.

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