The supercharged miso soup is packed full of vegetables, live with probiotic goodness, and rich in minerals from seaweed. It also contains shiitake mushrooms, garlic, and ginger – a trio of superfoods when it comes to boosting immune function and reducing inflammation.
For fussy kids, strain some of the soup at the end and have them just drink the enriched broth (you can eat the delicious vegetables!)
Makes: 8 1-cup servings
Prep Time: 15 mins
Cook Time: 40 mins
- 2 tablespoon oil
- 1 onion, thinly sliced
- 1 small sweet potato (approx 180g), peeled and cut in small cubes.
- 8-10 shiitake mushrooms, sliced
- 3 garlic cloves, thinly sliced
- ½ teaspoon fine sea salt
- ½ cup dried arame, soaked and drained (see note)
- 8 cups water
- 1 tablespoon fresh ginger juice (see note)
- 1 tablespoon lemon juice
- 1 cup chickpea or sweet white miso (unpasteurized)
- 2 spring onions, white and green portions thinly sliced for garnish
- Heat oil in a large pot. Add onions, sweet potato, shiitakes, garlic, and salt. Saute covered for approximately 10 minutes on low heat.
- Add seaweed. Continue to saute covered for another 10 minutes.
- Add water, bring to a boil. Reduce heat to low and simmer uncovered for another 10-15 minutes. Turn off heat. Let broth stand for 5-10 minutes. Add ginger and lemon juice.
- In a small bowl, add 2 cups of the broth to the miso and dissolve. Add miso mixture to soup. Remove from heat to prevent overheating the miso and destroy the beneficial bacteria.
- Taste, add a little more salt if needed. Serve, garnished with spring onions.
Arame is a type of seaweed, you can also use wakame, or slice some nori sheets and add when serving.
Make ginger juice: by grating a 5cm piece of peeled ginger, then squeezing tightly in muslin or a nut milk bag over a bowl.
Add extra veg: Just before turning off the heat, add 1 cup of thinly sliced kale or cabbage.
Add protein: Add 200g of diced tofu when adding seaweed.