Easy Miso Soup
User Reviews
5
Easy Miso Soup
Description
Easy Miso Soup starts with blending red miso paste, toasted sesame oil, and freshly grated ginger. Soy or tamari adds a salty note, balanced by a mixture of sautéed mushrooms, carrots, and green onions cooked briefly in coconut or olive oil. Vegetable broth is brought to a simmer and combined with the softened vegetables.
After simmering, the soup is taken off heat and fresh spinach is stirred in to wilt gently. A small amount of broth is mixed with the miso paste to ensure smooth incorporation without clumps before combining miso into the pot. This method avoids boiling miso directly, retaining its delicate flavors.
The result is a light yet savory soup with tender mushrooms and carrots, crisp-tender green onions, and deep leafy spinach. It is best served fresh to enjoy the full flavor and probiotic benefits of miso, but can be refrigerated and reheated within four days with some loss of probiotic activity.
Ingredients
- 1/4 cup red miso paste or white miso paste
- 1 tablespoon sesame oil toasted
- 2 teaspoons ginger freshly grated
- 1 tablespoon coconut oil (or olive oil)
- 4 green onions , chopped (about 1/2 cup)
- 2 large carrot sliced into half-moons (about 1 cup
- 4 to 6 ounces shiitake mushrooms sliced, caps
- 4 cups vegetable broth or water, low-sodium
- 2 tablespoons tamari (gluten-free soy sauce)
- 1 1/2 cups spinach fresh baby leaves
Instructions
- In a small bowl, stir together the miso, sesame oil, and ginger. Set it aside.
- Melt the coconut oil or olive oil in a large saucepan over medium-high heat. Stir in the green onions, mushrooms, and carrots, and cook until softened, about 5 minutes.
- Add the broth and bring it to a simmer. Partially cover the pan and cook for 10 minutes, then turn off the heat. Add in the spinach right away so it can begin to wilt, then scoop out 1/2 cup of broth to add to the miso mixture.
- Whisk the miso until smooth, then add it into the pot of soup, along with the tamari. Taste and adjust any seasoning to your liking, then serve warm. This soup is best served the day it's made, but you can store it for up to 4 days in the fridge. (Reheating may destroy some of the probiotics in miso, but it still tastes good!)
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Sodium | 1182mg | 49% |
| Potassium | 352mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 7204IU | 144% |
| Vitamin C | 8mg | 9% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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