Miso soup is one of the most comforting things I can think of to eat. Warm, satisfying, umami and has an alkalizing effect on the body (AKA great for your immune system!). It’s like bundling up in a warm blanket on a cold day. I keep a tub of miso (stuff stays fresh forever in the fridge), some dried kombu & wakame and a box of chicken stock on hand all of the time so I can throw it together whenever I want. I like to make mine with shiitake mushrooms and if I’m really hungry a handful of udon noodles. This recipe makes a great soup base for ramen too.
Miso – This fermented mixture (made from soybeans or grains) is high in probiotics, which aids digestion. It also contains several B-complex vitamins and minerals. It is important not to subject miso to high heat, which will kill all of the beneficial bacteria it provides.
Seaweed – Contains vitamin A, C, calcium, omega-3 fatty acids, great source of iodine (important for maintaining a healthy thyroid) and is high in antioxidants
Shiitake mushroom miso soup
- 1 qt. Chicken Stock or vegetable stock or water
- 1 sheet Kombu
- 3 cups Shiitake mushrooms stems and caps separated, caps sliced
- 1 in. piece Ginger smashed
- 1 clove Garlic smashed
- TT S&P
- 1 each Scallion sliced
- 1/4 cup Wakame
- 1/2 each Lime juiced
- 1 Tablespoon Organic non-GMO white Miso
Bring the chicken stock, kombu, shiitake mushroom stems, ginger & garlic to a boil. Lower heat, cover and simmer for 20 minutes. Season to taste with salt and pepper and strain.
Place the strained broth back in a pot on the stove and add the sliced shiitake caps. Bring to a boil, reduce to a simmer and cook another 5 minutes or until the mushrooms are tender.
Remove the pot from the heat and whisk in the miso (make sure to fully incorporate it in the broth).
Stir in the wakame, scallion and lime juice. Serve immediately.
For a heartier soup add cooked udon noodles!