Miso Soup

One of the simplest (and delicious) recipes that packs a powerful punch of taste and health benefits

—

1 pot serves 6

Soups On! This café favorite is a staple in our kitchen and lives. I simply refer to it as medicine in a bowl — not only for its flavor, but for how it makes me feel. It’s always my go-to when I’m feeling under the weather or when I just want to support my body through the day.

Good food doesn’t have to be complicated, in fact it’s best when it isn’t. I often get requests for recipes, this one more times than I can count — so here it is.

Note that our version is not your traditional miso soup. We do not include Dashi (Japanese soup stock), tofu or seaweed. But it is chock full of goodness and flavor. 

Ingredients:

• 2 small carrots, sliced
• 1/2 onion, chopped
• 1/2 small cabbage, sliced
• 3 cloves garlic, sliced
• Fresh ginger, about a 2-inch piece, peeled and minced
• 1 stalk celery, chopped
• 5-6 mushrooms (button, cremini, shiitake), sliced
• 8 cups water
• 6-8 TBSP white miso paste
• 2-3 TBSP of safflower oil (optional)

Optional Ingredients:

Soup bouillon or vegetable stock for deep rich flavor, bok choy, scallions, tofu, seaweed, chopped greens, sweet potato.

You can add any vegetable that you have on hand and make it your own.

Directions:

1. In a pot, either sweat your veggies to soften or sauté them in oil till browning begins 
2. Add water and bring to a simmer

2. In a separate bowl add the miso, take approximately 1 cup of the simmering stock and mix with the miso until smooth to dilute it then pour back into the pot; this ensures that the miso will fully blend into the liquid
3. Mix together, simmer and serve. Try not to boil the soup to keep all nutritional value of the miso

Note: If you find it too mild, add more miso.

Enjoy this year round to boost your immunity and soothe your soul!

—Lea Haas, Owner, The Garden Cafe Woodstock