This is a soup I have been making really often lately. It is not only extremely comforting and nourishing, but it is also so easy to make! The following recipe is for a big batch of soup. You can keep it in the fridge for 2 days and enjoy a nice warming bowl before dinner.
Miso is a fermented culture, and is bursting with live enzymes, that are just so good for you! This recipe to me is more like a nourishing tonic than soup. It is light and tasty, and you get some good veggies in your system as well. I like to eat it as it is, or if I crave a light meal I add some cooked brown rice at the bottom of my bowl before topping it up with the miso soup. I love it so much, I always go for a second serving (sometimes even for a third..).
If you feel that you are not eating enough sea vegetables, than having this soup often will make up for that. Sea vegetables are rich in iodine, an important nutrient for the body, that helps regulate the thyroid function, and supports a healthy metabolism. Are you ready to try this healing and nourishing soup? Then let’s get to the ingredients you will need to make it!
Nourishing Miso Soup
- about 2lt water
- 6 small carrots (or 3 big ones), peeled and cut in small cubes
- 1-2 spring onions
- 40gr dried shiitake mushrooms (you could also use fresh ones, but I find the dry shiitake give the soup more flavour)
- 10 to 15 gr of dried wakame or dulse flakes
- 1/3 Bok choy
- 100gr tofu, diced (optional)
- 2 heaping tbsp miso (I like the Arche Onozaki Rice Miso)
- Soak the dried shiitake mushrooms for about an hour until they are soft. 2. Place the wakame or dulse flakes in some water and soak them for about 5-10 minutes. Keep the water in which you soaked them.
- Use a large pot to bring the water to a boil over medium heat. Add the carrots, shiitake mushrooms, wakame, tofu and spring onion and reduce the heat. Simmer for about 15 minutes until the veggies soften.
- Put the miso in a small bowl. Ladle in half a cup of the hot soup water and mix well with a spoon or fork until the miso is completely dissolved.
- Add the miso to the pot. Simmer the soup for two more minutes and remove from the heat.
- Garnish with some spring onions and serve immediately.