It’s soup season again, and Miso is a perfect way to kick it off. Miso is a product of fermentation from a fungus called kōjikin. It’s an age-old accompaniment to Japanese dishes for this very reason: Miso is a living food that helps you digest the rest of your meal. Happy gut = happy life!!
Oh, and it just happens to be delicious, as well as healing :)
Healing Miso Soup
Prep Time: 5-10 minutes
Cook Time: 15-20 minutes
Total Time: 20-30 minutes
2 hard boiled eggs
2 tbsp of olive oil
1-2 tbsp of fresh ginger
1 tbsp of miso paste (available in most health food stores; buy the one in the fridge!)
2-3 cups of vegetable broth
½ cup of edamame beans
1 cup of bok choy
1 cup of spinach
8 ounces of soba noodles
1 tsp Sriracha
2 tbsp of tamari sauce
Dash of chili flakes
Boil the eggs for 8-10 minutes (depends how you like the yolk).
In a large wok pan, add olive oil and fresh ginger on low heat. When the ginger has browned slightly, add the vegetable broth and the miso.
Allow the broth to boil, continuously stirring while the miso melts.
When the miso is combined into the broth, add the vegetables. You can add any vegetables of your choice. The ones suggested above are simple and easy to add.
Add the tamari sauce, sriracha and chili flakes before adding the soba noodles.
Toss in the soba noodles before serving. It takes around 5-7 minutes for them to cook. You can also have this soup without the noodles and it’ll just be as good!
To serve, drop the hard-boiled egg on top of the soup with another few drops of sriracha if you’d like a little kick to it.
Pssst…. For more great recipes, check out the Acorn Archive!