Loaded Miso Soup Recipes

MISO SOUP RECIPE

Miso Soup Recipe image

Try this healthy, delicious miso soup recipe with mushrooms. The soybeans are fermented, so this it's loaded with gut-friendly probiotics.

Provided by Dr. Josh Axe

Categories Soup

Time 15m

Yield 2

Number Of Ingredients 8

Ingredients

4 cups organic broth or water
2 cups fresh mushrooms or 1/2 cup dried, chopped
1 large yellow or red onion, diced
2 cloves garlic, pressed or minced
1-2 teaspoons grated ginger
2 cups coarsely chopped collard greens
2 tablespoons coconut aminos
2 tablespoons mellow white miso

Steps:

In a medium pot, heat broth or water over medium heat and bring to a low simmer. Add the mushrooms, onion, garlic, ginger, collards and coconut aminos. Cook for 5 minutes.
Meanwhile, put the miso into a small bowl and add a little hot water. Whisk until smooth. Set aside.
Remove the broth and vegetable mixture from heat. Add in the miso and stir to combine.

Nutrition Facts : ServingSize 2, Calories 128 calories, Sugar 10.7g, Sodium 1,764mg, Fat 1.7g, SaturatedFat 0.3g, UnsaturatedFat 1.4g, TransFat 0g, Carbohydrate 24.3g, Fiber 4.8g, Protein 7.2g, Cholesterol 0mg

LOADED MISO SOUP

Loaded Miso Soup image

Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Miso soup is a more adventurous, though no more complicated, option to try.

Provided by Mark Bittman

Categories easy, quick, one pot, soups and stews, appetizer

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

1 strip kombu (dried kelp)
1 handful sliced shiitake mushrooms
1/2 cup miso
Carrots
Turnips
Ginger
1 handful cooked edamame
1/2 pound silken tofu, cubed
Scallions

Steps:

Bring 6 cups of water to a bare simmer and add one strip kombu; let it soak 10 minutes, then remove it and chop; set aside.
Meanwhile, saute a handful of sliced shiitakes in oil until crisp.
Whisk a cup of the water with 1/2 cup miso in a bowl until smooth.
Pour the miso mix into the water and add 1/2 pound silken tofu along with some shredded carrots, turnip and ginger, the chopped kombu and about a handful of cooked, shelled edamame.
Let stand long enough to heat the tofu through, about a minute. Add some chopped scallions and the crisp shiitakes and serve.

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