This is a recipe for our home made miso soup, not the stuff that comes in packages with the tin foil seasonings and what not, this stuff is the real deal! We make this soup all the time for a pretty quick lunch, granted it’s not as quick as throwing it in a microwave, but we don’t have one of those! (Nor do we want any part of them…)
Serving size: 2 large bowls of soup
5-6 cups water
1 medium to large yellow onion, chopped or diced
2 (we use 4-6 cloves of Nootka Rose) cloves of garlic, minced
2-3 leaves baby or regular bok choy, cut into thin strips
2-3 leaves green cabbage, cut into thin strips
1/3 cup broccoli florets (we use stem and all)
2-6 mushrooms of any kind
2-3 tbsp brown rice miso
2 tsp liquid amino acids (or sub organic/non-GMO soy sauce)
1/8 tsp ground ginger
dash of pepper to taste
soba noodles (which are made from a mix of buckwheat and wheat flour, but you could sub for whatever noodles you have on hand, or not even include noodles!)
Start by cutting the onions, and garlic, let them cook for about 2-5 minutes in a pot of water, while you are cutting up the rest of your veggies.
Add in remaining vegetables. Add in miso to your taste.
Let simmer for 10-15 minutes or until veggies are just slightly soft. You want the cabbage and other greens to still have a bit of a crunch, plus partially cooked they retain more nutrients!
Add ginger, pepper, and liquid aminos (or sub organic/non-GMO soy sauce). Let simmer for about 2-3 more minutes.
Add soba noodles or other, make sure it is simmering or boiling, otherwise noodles may turn to mush! (Learned this the hard way, nothing an immersion blender can’t fix. Oh well, miso gravy!)
Cook until noodles are soft.