Simple Miso Soup
For a heartier soup, add tofu, fish, quinoa or brown rice. Miso soup is also excellent with leftover starchy vegetables such as squash, rutabaga, sweet potatoes, etc.
Course
Soups & Stews
Cuisine
Asian
Sensitivity
Dairy Free
,
Gluten Free
,
Grain Free
,
Nut Free
,
Refined Sugar Free
Special Diet
Vegan
,
Vegetarian
Servings
Prep Time
3
5
minutes
Cook Time
5-10
minutes
Servings
Prep Time
3
5
minutes
Cook Time
5-10
minutes
Ingredients
1
teaspoon
extra virgin olive oil
1
onion
thinly sliced
1/2
teaspoon
sea salt
1
small
carrot
cut into julienne or matchstick size pieces
4
shiitake mushrooms
stems removed and discarded, caps sliced thin
2
kale
ribs removed and leaves thinly sliced
1
tablespoons
wakame crumbles
3
cups
mineral broth
or water
3
tablespoons
miso
1
scallion
chopped fine for garnish
Instructions
In a skillet, saute the onion with sea salt in olive oil for 2-4 minutes, or until almost translucent.
Add the carrot and continue to cook for 1 more minute. Add the mushrooms and kale and cook for 2 more minutes, until all the vegetables are soft.
Divide the miso evenly into 3 serving bowls. Pour the hot broth or water into the bowls and stir to dissolve the miso.
Add the sauteed vegetables to the bowls. Add wakame and garnish with scallion.
Recipe Notes
Recipe from
The Nourishing Cleanse Workbook
by Hale Sofia Schatz. Copyright 2008.