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Miso Vegetable Soup Recipe

Sometimes there’s no better way to fight the winter cold than with a bowl of soup. Miso, a fermented soybean paste popular in Japanese cuisine, has powerful immune system benefits that help our bodies fight illness. Couple that with the natural antibiotic properties of ginger and vitamin C from the colorful vegetables in this soup, and you’ll be ready for whatever comes your way — ice, sleet or snow.

Miso Vegetable Soup

Photo by Renee Blair

Serves 2

Prep time: 10 minutes
Cook time: 5 minutes

The Skinny

Per 2-cup serving:

  • 209 cal
  • 5 g fat (3 g sat)
  • 31 g carbs
  • 960 mg sodium
  • 7 g fiber
  • 15 g protein

Ingredients

8 ounces soba noodles
2 cups water
1 teaspoon grated fresh ginger
2 tablespoon organic miso paste
3 cups chopped vegetables of your choice (baby bok choy,  broccoli, snow peas, carrots, shredded cabbage, etc.)
8 ounces organic firm tofu
sesame seeds and chopped scallions for garnish

Preparation

  1. Cook soba noodles according to package directions. Drain and rinse noodles and divide them between two soup bowls.
  2. Cut the tofu in half-inch cubes. Divide the tofu between the two soup bowls.
  3. In a small saucepan, bring 2 cups of water to a simmer. Add the grated fresh ginger and stir. In a separate small bowl, add the miso paste and a few tablespoons of the hot simmering water. Mix thoroughly until the miso is no longer clumpy. Add the miso and water mixture to the pot of simmering water. Add the chopped vegetables to the pot and stir. Immediately turn off the heat. You want the vegetables to barely cook and retain color, texture and nutrients.
  4. Divide the miso broth and vegetables between the two bowls of noodles with a ladle. Garnish with chopped scallions and sesame seeds.

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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