How To Make Miso Soup

The weather in Seattle lately has been something that most locals and all outsiders forget exists in our dark little corner of the US, hot and sunny.  It’s been amazingly bright and beautiful, but for some strange reason, I can’t seem to pull myself away from hot soups and teas.  I’ll never deny my cells the liquids they need, and they seem to be treating quite well, so I’m just going with it.  I’ve been chugging down green and chamomile teas like it’s my job, and I’ve discovered a new favorite of mine, miso soup.

I’d never picked up a container of miso until just recently.  I heard too many good things about it, and couldn’t avoid it any longer.  Miso is a salty, fermented rice paste, that adds a great flavor to Asian cuisine.  It also makes a great soup base, instead of, or in addition to vegetable broth.

Because it’s fermented, miso is considered a probiotic food.  It is beneficial for your digestion, as well as your general health, because it “balances your intestinal flora” aka it adds good bacteria to your gut that take up the food and space that bad bacteria could otherwise use to flourish.  Having plenty of good bacteria also means that your gut is producing loads of vitamin K, which is important for blood clotting, among other things.  Other good vegan probiotics include kombucha, tempeh, vegan yogurts (coconut milk yogurt is delicious!), sauerkraut, kim chi, nama shoyu and tamari.

Miso soup has become a delicious, tummy-friendly addition to my diet, and it’s incredibly easy to make, and to customize.  You can easily switch up your soup, simply by varying your veggies and protein.

(Serves 2)

Ingredients

• 1 T olive or coconut oil
• 1 small onion or 1/2 a large onion, diced
• 1 clove garlic, minced
• 2 cups vegetables (I used carrot, cauliflower and spinach, other good choices could be kale, cabbage, bok choy, broccoli, shiitake or cremini mushrooms, or whatever strikes your fancy.)
• 1 cup protein (I used edamame, other good choices could be tofu, tempeh,or chickpeas.)
• 2 T miso paste
• sea salt and tamari to taste
• 1 t sesame seeds

Directions

1.  Heat oil in a large sauce pan over medium heat.  Add onions and garlic, and saute until soft.

2.  Add water, vegetables and protein, and adjust the heat to high.

3.  When it reaches a boil, turn the heat back to medium and allow to simmer for 5 minutes.  Then add the miso paste, sea salt and tamari, and continue to simmer until the vegetables are soft, stirring occasionally.

4.  Ladle into a bowl, and top with sesame seeds.

Enjoy this for your lunch at work, or make it for a special date for your sweetie.  This soup is great no matter what the occasion.

Affirmation of the Day: Everything that I eat, nourishes every cell of my body.

Have you ever tried miso?  What’s your favorite way to use it?

Hope you have a great start to your week!

<3 Lindsay