Hearty miso soup


This is my twist on Miso Soup! On a cold and damp day like today, this hearty miso soup will fill your belly and warm your soul.  It’s oh so good for you and so yummy and tasty too!


I had a big bowl of this for lunch (which should always be your largest meal of the day) and it filled me for hours.  We often tend to eat heavier dinners but instead try this bowl of soup for lunch and don’t be afraid to chock it full of colorful vegetables.  This will ensure that you are getting the full spectrum of vitamins and minerals with this meal.

Feel free to play around with this recipe and make it your own but here is what I used for my hearty miso soup pictured above:


Ingredients:

~ Shredded broccoli and carrot mixture (I bought it pre-shredded to save time)

~ Vegetable or Chicken Stock (low sodium by Imagine)

~ South River Hearty Brown Rice Miso

~ Purple Cabbage (pre cooked)

~ Japanese Sweet Potato (pre-baked)

~1 tsp of Ghee or Olive Oil to cook the veggies in

~ Chicken (optional if vegetarian)

~ Avocado

~ Fresh ginger or pre shredded ginger found in glass jar at health food stores

~ Kale


 Instructions: 

Step 1: Start off by stir frying the broccoli and carrot strips in a pan on med heat.  You can use a little bit of Ghee (clarified butter – super gut healthy) or olive oil in the pan to cook them.  After a few minutes add some of the Vegetable or chicken stock to the pan – however much soup you are in the mood for – a cup or two should suffice.


Step 2: add in your pre-baked squash or sweet potato.  I always have these pre-baked and on hand during the week so I just use a pair of scissors to cut them up into little pieces and add them to my soup mixture.  Do the same with the Cabbage (I pre cooked this for 15 mins in some chicken stock and ghee and had it on hand already).  If you use purple cabbage it will add wonderful color to your soup.


Step 3: Add in a tbsp of miso – I used the hearty brown rice flavor made by South River which can be found at Mom’s organic market


Step 4:  Add in your pre-baked chicken. I also always have pre-baked chicken on hand to cut up and use for my meals during the week. It’s a wonderful time savor.  Cut up some pieces with a pair of scissors and add to the soup.


Step 5: I top it with ginger, 1/2 of an avocado and then top it with some of my Krispy Kale.

Because so many of the items I already had on hand and pre-cooked to save time and eat healthy during the week, this recipe only took about 10 minutes and produced a wonderful hearty warm meal!


Hope it brings a smile to your face and fills your belly like it did mine.

Enjoy!

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