Easy Miso Soup
Ingredients
The soup base
-
4
cups
low-sodium vegetable broth (or water)
-
1
tablespoon
coconut oil (or olive oil)
-
4
green onions
chopped (about ½ cup)
-
2
large
carrots, sliced into half-moons (about 1 cup)
-
4 to 6
ounces
shiitake mushroom caps, sliced
-
1½
cups
fresh baby spinach leaves
The flavoring
-
¼
cup
red or white miso paste
-
1
tablespoon
toasted sesame oil
-
2
teaspoons
freshly grated ginger
-
2
tablespoons
tamari (gluten-free soy sauce)
Instructions
- Mix the miso, sesame oil, and ginger in a small bowl and set aside.
- Melt the coconut oil or olive oil in a large saucepan over medium-high heat.
- Add the green onions, mushrooms, and carrots, and cook until softened, about 5 minutes.
- Add the broth and bring to a simmer, then partially cover and cook for 10 minutes.
- Turn off the heat and add the spinach to wilt.
- Scoop out ½ cup of broth and whisk it with the miso mixture until smooth.
- Stir the miso mixture into the pot of soup along with the tamari.
- Taste and adjust seasoning as needed, then serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
132
Total fat
8g
Total carbohydrates
12g
Total protein
4g
Sodium
1182mg
Cholesterol
0mg
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