This soup is so nutrient dense yet simple it certainly belongs in your weekly lineup through the cold months ahead. I was introduced to miso soup by my German homeopath one long winter when, after a bout of bronchitis, I could not regain my strength. I clearly remember my search for miso in Germany brought me to a back alley herbalist shop in Heidelberg. The scoop of paste I purchased provided many nourishing bowls of soup, aiding my recovery.
While there is a suggested list of veggies below, please feel free to sub in whatever you have on hand. Bittman’s recipe called for turnips but, as they aren’t a favorite at my house, I tend to use broccoli or cauliflower in bite-sized florets. Chop the vegetables while the kombu soaks and you will have a meal ready in minutes.
(makes 2 meal-sized servings)
* 1 strip kombu (dried kelp)
* 1 handful sliced shiitake mushrooms
* Coconut oil
* ½ Cup miso ( I prefer the chickpea version)
* Carrots, grated
* Broccoli or Cauliflower cut or broken into bite-sized florets ( steamed)
* 1 TBSP Ginger root, grated
* 1 bunch of leafy greens ( bok choy, Dino Kale, or Collards)
* 1 handful cooked edamame
1. Bring 6 cups of water to simmer and add one strip kombu; let it soak 10 minutes, then remove it and chop; set aside.
2. Meanwhile, saute a handful of sliced shiitakes in coconut oil until crisp.
3. Whisk a cup of the water with 1/2 cup miso in a bowl until smooth.
4. Pour the miso mix into the remaining water and add veggies and ginger, the chopped kombu.
5. Let stand long enough to heat through, about a minute. Add some chopped scallions and the crisp shiitakes and serve and enjoy!
Adapted from Mark Bittman’s Loaded Miso.