This is one of my favorite soup recipes. I always order a cup of miso soup when I go out for sushi, and I wanted a way to re-create it at home. Miso is basically fermented soybeans, and it has a lot of great nutritional benefits and has been used in Japan for centuries. It contains all the essential amino acids, making it a complete protein, restores healthy probiotics and helps with digestion. I also happen to love the flavor. Whole Foods just started to sell a miso broth that is the same price as their vegetable broth so I decided to use this as an opportunity to re-create this amazing soup.
Ingredients:
1) Miso Broth (Whole Foods just started to sell a miso broth that is the same price as their vegetable broth so I decided to use this as an opportunity to re-create this amazing soup.)
2) Dried Shitake Mushrooms (I got this huge container of it at Costco.)
3) Nori (dried seaweed sheets, I just buy the small "snack" chips like this one and crumble them up)
4) Shredded carrot and diced green onions
Method:
1) Combine miso broth, about 1/2c of dried mushrooms and 3-4 crumbled seaweed snacks into a soup pot
2) Bring to a boil and then simmer about 15-20 min (so that the dried mushrooms have a chance to become more tender)
3) Ladle the soup directly over the carrots and green onions...this helps keeps the veggies crisp while still heating them up
Paired with a nice hot green tea this is the perfect meal for a cold winter day...plus it's low calorie and filling which is a nice bonus so I try to have it for lunch a couple times a week.
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