Magical miso soup is easy to make, full of nutritional benefits and naturally immune-boosting, thanks to shiitake mushrooms, butternut squash, carrots, and leafy greens in a vegetable-seaweed broth.
- 2-inch piece wakame, soaked 10 minutes & drained
- 3 dried shiitake mushrooms, soaked in just enough cold water to cover, then drained (SAVE SOAK WATER)
- 3 cups vegetable broth or water
- ¼ cup thinly sliced radishes (half moons)
- ¼ cup diced butternut squash
- ¼ cup sliced carrots
- ½ cup leafy greens, finely sliced (choose from kale, arugula, watercress, etc.)
- 3 - 4 tablespoons sweet white miso (or chickpea miso for gluten-free)
- Garnish: 2 tablespoons thinly sliced scallions
- Finely chop the wakame and shiitake mushrooms, reserving the shiitake soaking water. In a medium saucepan, bring the shiitake soaking water plus 3 cups vegetable broth or water to a boil uncovered over medium high heat. Add the wakame, shiitake mushrooms, radish and carrots. Cover and simmer for 5 minutes.
- Separately, in a small bowl, dilute the miso with a few spoonfuls of the hot broth and blend until smooth. Add the greens to broth. Simmer for a few more minutes. Serve soup in individual bowls garnished with scallions.
- Stir in about 1 tablespoon of miso per bowl before serving. Make sure it gets diluted. They make special strainers for this purpose or you could stir it in just a little of the soup broth and then add that to each bowl.
- Grate a 1” piece of fresh ginger root and squeeze a few drops of juice into soup at the end of cooking.
- Occasionally add small cubes of fresh tofu or pan toasted mochi.
- Occasionally add ½ cup of leftover beans, grains, or cooked noodles to soup.