This is a healthy sea vegetable soup. The vegetables can be varied according to your taste or vegetable availability.
Prep time: 10 minutes
Cooking time: 15 minutes
4 – 5 cups water
1 – 2 inch strip wakame, rinsed and soaked 5 minutes in 1 cup water until softened OR 1 Tbsp Sea Veg Blend
1 – 2 cups thinly slice vegetables of your choice (see notes below)
2 – 3 tsp gluten free miso
2 green onions or scallions, finely chopped
- If using wakame: Chop soaked wakame. Discard soaking water or use on houseplants for a boost of minerals
- Place water and wakame (OR Sea Veg Blend) in a soup pot and bring to a boil.
- Add root vegetables first and simmer gently for 5 minutes or until tender.
- Add leafy vegetables and simmer for 2-3 minutes.
- Remove about 1/2 cup of liquid from pot and dissolve miso into it. Return it to the pot.
- Reduce heat to very low; do not boil or simmer miso broth
- Allow soup to cook 2-3 minutes
- Garnish with green onions or scallions and serve
Any combination of vegetables can be used in miso soup. Her 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
- Add soaked grains at the start of making the soup. They will become nice and soft.
- Add a tablespoon of uncooked quinoa or milet at the beginning and let it cook with the vegetables for 20 minutes
- Add cubed tofu towad the end
- Add bean sprouts 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.
From the Institute for Integrative Nutrition