Miso soup that’s quick, easy and packs a nutritional punch
I absolutely love soup, and one of the soups I love most of all is miso soup. Whenever someone around me starts to get the sniffles, I haul out my biggest pot and brew up a batch.
It’s high in protein, rich in vitamins and minerals and because it’s made from soybeans that have been fermented with barley or rice, it’s also a probiotic food that helps keep your gut healthy (and you… regular). When you also add fresh garlic and fresh ginger, this miso soup is a nutritional powerhouse that can help your body fight off germy invaders.
My current favourite way to make miso soup takes about 10 minutes and the recipe is flexible to suit just about any dietary restriction.
Quick Miso Soup
1 L organic chicken or veggie broth (can use a 946 ml tetra pak)
3 green onions, chopped
2 garlic cloves, grated
1 Tbsp (minimum) grated fresh ginger
5 handfuls fresh, organic spinach, washed and drained
2 Tbsp. miso paste
Udon noodles, buckwheat noodles or whatever substitution you’d like
Pour stock into a large pot over medium/high heat. Bring to a gentle boil. Add noodles, green onion, garlic and ginger, reduce heat, cover and simmer till noodles are just about cooked.
Ladle two scoops of broth into a mug or small bowl and set aside. Bring heat back up, add spinach, stir, cover and remove from heat.
Add miso paste to reserved broth and stir until it dissolves*. Add miso broth into the large pot, stir, cover and let sit for a few more minutes. Stir and serve.
*It’s important to add the miso away from boiling liquid as the extreme heat can destroy its probiotic properties. When reheating leftovers, it’s best to do it slowly in a pot over low-medium heat.