Ginger Miso Soup

Makes: 2

Prep Time: 10 minutes

Cook Time: 20 minutes

There's nothing more soothing than an awesome bowl of miso soup - the Japanese equivalent to chicken soup! Use any miso you like - the darker, red miso is typically a winter food; the lighter white and yellow miso varieties are lighter and enjoyed more often in spring and summer. Vary the vegetables as you wish, however, for the probiotic benefits, use only UNpasteurized miso (never dried or powdered), added to slightly cooled hot soup, but not boiling-hot. This recipe serves 2 people.

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Ingredients:

VEGETABLES AND TOFU
2 shiitake mushrooms, thinly sliced
1 large scallion, sliced
1 med-large carrot, thinly sliced
1/3 cup (25g) yellow bell pepper, chopped
2 red radishes thinly, sliced
1.5 tsp (3g) fresh ginger root, thinly slivered
1/3 cup (50g) firm tofu cut into small squares

REMAINING SOUP INGREDIENTS
2 tsp (10g) Organic Toasted Sesame Oil*
3 cups (720ml) broth dashi(bonito flakes), chicken, or vegetable
1/4 tsp (0.6g) granulated onion
2-6 tsp (10-30g) unpasteurized miso depending on saltiness of broth

OPTIONAL ADDITIONS
cooked noodles udon or soba, etc.
nori seaweed toasted or dried
Organic Cayenne Pepper* or hot sauce

Instructions:

1. Prep the vegetables and ginger; set aside. Prep the tofu; set aside separately from the vegetables.

2. Heat oil in a soup pot. Add vegetables and ginger. Stir fry for 1-2 minutes.

3. Carefully add broth, granulated onion and tofu. Stir gently to mix everything. Cover and simmer over low until carrots are tender. Remove from heat; allow the soup to cool a few minutes.

4. Put the miso in a small bowl. Add a little hot soup broth to cover, stirring until miso has completely dissolved. Add back to the soup pot, stirring to combine.

5. Add additional options, if desired. If using dried/toasted nori seaweed, be sure to crush or tear it into pieces before adding to the soup.

6. Serve immediately.