Feel Better Miso & Veg Soup
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 tablespoons oil (such as grapeseed, coconut or olive)
- 1 large yellow onion, finely chopped
- 6 -8 fresh garlic cloves, minced
- 3⁄4 inch piece fresh ginger, finely grated
- 4 cups water
- 1 teaspoon ground cumin
- 4 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 dried shiitake mushrooms (optional)
- 1 cup green peas (frozen is easiest)
- 1 carrot, finely chopped
- 1 cup spinach, chopped (or any leafy green)
- 2 -4 tablespoons miso, divided
directions
- Warm the oil in a soup pot over medium heat. Add the onion and saute for 4-5 minutes.
- Turn the heat down to low, add the garlic and sauté about 2-3 more minutes. Add ginger, cumin, soy sauce, and sesame oil -- let that all saute together for another 2-3 minutes.
- Turn heat back up to medium, add water, mushrooms, peas and carrot.
- Simmer covered for 5 minutes, or as long as it takes to cook the veg, adding in the spinach or leafy greens for the last minute of cooking.
- Scoop out and discard the shiitake mushrooms at this point, or take them out and chop them up and put them back in the soup.
- How much miso you use in this last step is going to depend on your tastes, and some miso tastes saltier than others. My preference is 1/2 tbsp shiro miso to 1 cup soup. Add miso to each empty bowl, ladel in the soup and mix well to fully dissolve the miso.
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