Miso soup is one of my favorite go to meals. It’s quick, you can use up bits and bobs in the fridge, It’s comforting on a cold or dreary day and it’s really good for you! Make a big batch and you have lunch or dinner for a few days!
Miso has some amazing health benefits including improving digestion, providing probiotics and other minerals and nutrients.
Here’s a solid one but feel free to experiment with different grains, noodles, vegetables and proteins.
*Key not here is add the miso at the very end and NOT LET IT BOIL. especially if reheating. Boiling miso kills a lot of the good cultures and other nutrients.
I also like to cook and keep the noodles (or other grain of choice) on the side so it doesn’t overcook from cooling or reheating.
makes about 8-10 servings
- 1 pack black rice noodles (soba or rice noodles work too)
- 1/4 cup miso paste (I use red miso, but anything will work), whisked into 1/2 cup water.
- 4 quarts water
- 2 large sweet potatoes, cubed to your liking
- 2 cups shitake mushrooms, sliced
- 1 yellow onion, chopped
- 3-4 cups kale leaves, chopped
- 1 Tablespoon safflower oil (or any vegetable oil)
- 1 cup extra-firm tofu, cubed
- 3-4 scallions, sliced thin
- fresh cilantro leaves, to garnish
- 2 inch piece of ginger, grated fine
- soy sauce, to season at end
- In a soup pot, heat oil over medium heat and add onions. cook for 3-4 minutes or until soft with little color.
- Place another pan of water on to boil and cook noodles according to package directions. Strain, cool under cold water and mix a little oil in to prevent sticking.
- Add mushrooms and cook for 3-4 minutes until cooked down a bit.
- Add water and sweet potatoes and simmer until sweet potatoes are almost tender.
- Add kale and cook until kale is tender and sweet potatoes are cooked through.
- Turn heat to medium low and add miso paste, tofu and grated ginger. Still well and make sure soup does not boil at this point.
- Adjust seasoning with soy sauce. Serve in bowls with noodles and garnish with scallions and cilantro.