This healing, healthy, vegan miso soup is a comforting one pot meal sure to soothe body and soul.
Fall is here. Tis the season for… for, colds? I am loving the routine now that school is back in session. It’s busy, filled with early school days and weekend soccer games. But I love it. And I love fall and am thrilled to see pumpkins popping up in our farmers market.
NOURISHING MISO SOUP RECIPE
TOTAL TIME: 30 MINUTES PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES
Nourishing miso soup with ginger, garlic, vegetables and tofu is a wonderful one pot meal.
2 tablespoons extra virgin olive oil
1 yellow onion, peeled and diced
1 tablespoon peeled fresh grated ginger, plus more for serving
4 cloves garlic, minced
2 celery stalks, thinly sliced
2 carrots, chopped or spiralized
1 Japanese sweet potato, chopped or spiralized (or 1 zucchini)
6 cups water
5 tablespoons white miso paste
1 cup shelled edamame
7 oz. extra firm organic tofu, drained and cubed
4 large stalks kale, stem removed and thinly sliced
sea salt to taste
1 cup bean sprouts
3 green onions, thinly sliced DIRECTIONS:
Add the oil to a large pot set over medium heat. Add the onion and saute until softened, about 5 minutes. Add the ginger and garlic and saute another minute. Add the celery, carrot, and sweet potato if using. Saute two minutes. Add the water and bring to a simmer. Simmer until veggies begin to soften.
Carefully transfer one cup of the warm water a bowl and whisk in the the miso paste. This will help the paste mix into the water more easily. Pour the miso water into the pot and stir to combine. Gently simmer until vegetables are cooked through. Add edamame, tofu, and sliced kale and simmer until kale has wilted, about one minute. Remove from heat. Add salt to taste. Top with bean sprouts and green onions. I like to grate a pinch more fresh ginger over the top of my soup, but that’s optional.