If you’ve ever eaten at a Japanese restaurant before, chances are high that you’ve had miso soup before, as it’s often served as a starter. But you don’t have to order out to enjoy the cancer-fighting benefits of this healthy dish; you can prepare my miso soup recipe quickly and easily at home.
What makes this miso soup recipe so nutritious is properly prepared miso, made from soybeans. While I’m not usually a soy fan, because the beans are fermented, miso is loaded with probiotic benefits. And making this miso soup recipe from scratch means you can avoid the additives and excess sodium that too often are included in restaurant versions.
I love this miso soup recipe with mushrooms as a meal starter or even as a hot tonic when I feel a cold coming on, as ginger contains immune-boosting qualities. I’m positive you’ll enjoy it.
Let’s begin by heating the broth. Water is fine, too, but the broth will make this miso soup recipe more flavorful. Once the broth is simmering, carefully remove half a cup of it. Then, in a small bowl, whisk it together with the miso until it’s thoroughly combined.
Next, add the miso/broth mixture back to the pot. Then toss in the rest of the ingredients. Pro tip: Freeze the fresh ginger before making this soup; it’ll grate very easily.
Return the pot to a simmer and then decrease the heat and allow to cook for another 20 minutes. Your miso mushroom soup is ready!
This miso soup recipe with mushrooms can be customized to your tastes. For example, I haven’t specified what type of mushrooms to use here because they all taste great in this soup. Morels, baby bellas, crimini, shiitake, oyster — choose your favorite or grab a variety from what’s on sale at the farmer’s market. If you enjoy a little heat, hot peppers would be a terrific addition.
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Miso Soup Recipe with Mushrooms
- 4 cups organic broth or water
- 2 tablespoons mellow white miso
- 2 cups fresh mushrooms or 1/2 cup dried, chopped
- 1 large yellow or red onion, diced
- 2 cloves garlic, pressed or minced
- 1–2 teaspoons grated ginger
- 2 cups coarsely chopped collard greens
- 2 tablespoons coconut aminos
- In a medium pot, heat broth or water over medium-high heat. Once simmering, remove about half a cup and whisk together with the miso, incorporating until smooth.
- Add the miso mixture back to the pot along with the mushrooms, onion, garlic, ginger, collards and coconut aminos. Return to a simmer and decrease heat to low, simmering gently for 20 minutes.
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