Yield: 4-6 Servings Difficulty: Easy
Miso soup is so popular and is wonderful for the immune system, too! The Japanese have used miso for centuries. It is made from a combination of soybeans, cultured grain, and sea salt through fermentation. Miso adds salty and savory taste, flavor, and sweetness to cooked dishes.
1/4 cup Spectrum Naturals olive oil
2 teaspoons, fresh garlic, minced
2 teaspoons, fresh ginger, rinsed and grated
1 cup, onions, diced
1/4 cup, carrots, julienne
1/4 cup, celery, diced
2 cups, shiitake mushrooms, sliced
1 cup, napa cabbage, sliced
6 cups, water
1 tablespoons, Frontier vegetable broth powder
Bragg's Liquid Aminos to taste
Splash of sesame oil
1 tablespoon, Miso, or more if needed
Optional: Add 2 oz. of noodles like soba or udon, broken in half, spinach or kale, or diced tofu.
Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring until golden brown.
Add ginger and onions, cook until slightly brown.
Add carrots, celery, mushrooms, and cabbage. Cover and cook for 3 minutes.
Add water, vegetable broth powder, liquid aminos, and sesame oil. Let it simmer for a few minutes.
Add the miso when you're about to serve.
Remember that miso is a bit salty, so be careful when you season this soup!
Original Talley's recipe from Chef Jyoti Friedland
Copyright © 2006 Talley's Green Grocery