There are times when a nice warm bowl of miso vegetable soup is just the right thing.
This soup is very easy to make and is delicious through and through. I find the warming earthy flavor of miso to be comforting on a very deep level. Sipping the broth just feels nourishing to the core!
Miso Vegetable Soup
- 1 quart organic chicken or vegetable broth
- 1 cup chopped cabbage
- 1 carrot, shredded or sliced
- 1/4 onion, diced
- 2 broccoli florets
- 2 large garlic cloves
- 1 radish, cut into thin matchstick like pieces
- 1 scallion, sliced
- 1-2 tablespoons organic miso
Finely chop the vegetables. I find this size is most compatible with this soup.
Bring the broth to a boil, add the finely chopped vegetables. Simmer until the vegetables are cooked through. Stir in miso until dissolved. Top with sliced scallions and serve.
Re-heat soup gently, as miso will lose many of the wonderful properties it provides under high heat. Typically, I make just what I want so there are no left overs.
A word about miso: There are many varieties of miso. I prefer the white one which has fewer soy beans ans is mild in flavor.
Miso provides great probiotics which promote a healthy gut, is a source for vitamin B-12 and has all the essential amino acids which makes it a complete protein. However due to the salt level, it is not a great source of protein.
Because miso contains beneficial living organisms, high heat will kill them so stir the miso into the soup just before serving.
Watch for more recipes using miso!
Here is a video all about the making of South River Miso, fascinating to watch and learn.
What I love the most is how they do the process.