Quick, Easy and Nutritious Miso Soup

April 22, 2012 § 6 Comments

Today is one of those cold, damp Vermont days and I wanted a nice, hot, bowl of soup. But I didn’t have any on hand or in the freezer. Lucky for me, Miso saved the day.

Miso is a fermented food, and fermented foods are good for us. It contains live, friendly microflora which are so crucial for our digestive health. Make sure you buy unpasteurized  Miso. And non GMO. (genetically modified organism)

There are many types of Miso, some made with barley, some rice, and soybeans. You’ll find it in the refrigerated section of the health food store.

Keep some in your fridge, it’s so simple and quick, you can have this ready in about 15 minutes.

Depending on what veggies you have, Miso will adapt. If you’re out of veggies or stock, you can stir it into hot water and still have a nutritious and quick broth. Like I said, Miso will adapt.

And a word about soy, it’s been touted as a super food, good as a meat substitute in vegetarian and vegan diets. But studies are linking soy to many kinds of illnesses now. See more info here. Unpasteurized and fermented soy is the way to go.

So give it a try.


1 Tablespoon coconut oil (or olive oil)

1 small shallot, minced

1 clove garlic, crushed

1 small carrot, shredded

1/2 cup shredded cabbage

handful of chopped spinach

2 cups chicken stock

2 Tablespoon white Miso

fresh cilantro, chopped

Basic Recipe:

Melt the coconut oil, add chopped shallot, shredded carrot and cabbage. Saute a few minutes over low heat until soft. Add crushed garlic and stir for another minute.

Add stock, or just plain water if you don’t have it. Bring to boil, reduce heat and simmer 5 minutes.

Add 2 Tablespoons of Miso, stir to dissolve, add spinach and very slowly bring to a gentle simmer. You don’t want to boil away and kill the good stuff. Do this for 10 minutes, add chopped cilantro, or parsley, or both.

That’s it.

You can make this an all green soup, use broccoli, chard, grated zucchini, lots of parsley, etc. Remember to chop or mince your veggies quite fine, they won’t be cooking that long. Add some minced ginger to your ingredients, anything goes pretty much. But keeping it simple is the point!

Serves 2

Makes a good Salad Dressing too:

1/4 cup vinegar, red or cider
1/4 cup chopped parsley
1/4 cup extra virgin olive oil
1/4 cup white miso

Put vinegar, parsley, oil, miso and 3/4 cup water into a blender and process until smooth and creamy. Store in an airtight container in the refrigerator.


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