Spicy Shiitake Miso & Greens Soup
The broth is a delicious mix of spicy, sweet, earthy, and salty that is healthy comfort food at its best.
I eat this soup at least a couple of times per week. It's so easy to add different ingredients (depending on what's in your fridge) and make it a different kind of meal while still having this nourishing, good-to-the-last-drop, slurp it up amazingness.
The fresh ginger and turmeric not only add that spicy delicious taste, but they are also great foods for reducing inflammation in the body - which you may need if you're living a busy, hectic lifestyle, and especially if you have a sweet tooth (like me).
Add in the greens, medicinal shiitake mushrooms, and wild salmon and you've got yourself a bowl of vitamin rich foods that give your body the nutrients it needs to give you energy and mental clarity through your day.
DAIRY FREE, GLUTEN FREE, VEGAN/VEGETARIAN OPTION, SUGAR FREE
This is a great soup to enjoy if:
- you're feeling sick and want a delicious bowl of comfort food that will make you feel better (and boost your immune system)
- your digestion is sluggish
- you've been overwhelmed, stressed and burnt out
- you want to eat deliciousness every day
INGREDIENTS & DIRECTIONS
Broth Base
- 1 tbsp coconut oil
- 1 cup red onion
- 2-3 large garlic cloves, crushed
- 2 packed tbsp fresh ginger, grated or chopped in small pieces
- 1-2 tbsp fresh turmeric, grated or chopped in small pieces (alternatively, add 2 tsp dried turmeric)
- 6 cups water, vegetable broth, or medicinal mushroom broth
- 1 tbsp dulse (you can substitute kombu or nori)
- 1/2 tsp astragulus (optional)
- 1/8 – 1/4 tsp cayenne (start on the lower end and work your way up)
- 10 shiitake mushrooms (stems off)
- 2 cups chopped bok choy, spinach, kale or fresh nettle leaves
- 1 tbsp tamari (gluten free, if you prefer) or Braggs
- 2 tbsp miso paste per serving
Additional add-ins to customize your soup:
- 2 cups yam or potatoes, cubed
- rice noodles
- cilantro
- green onion
- regular or smoked tofu
- wild salmon fillet
- prawns and scallops
- a drizzle of sesame oil
- lentils
- rice
- Heat a large pot on medium with the coconut oil.
- Saute the onion, garlic, turmeric and ginger for 5 minutes.
- Add the water or broth, dulse, cayenne, turmeric (if using dry), shiitake’s and yams (if adding).
- Bring water to a boil, and simmer for approximately 20 minutes.
- Add the rice noodles and bok choy and protein of your choice and continue to simmer for another 8-10 minutes, or until the protein and noodles are done. (Modification – if you’re adding lentils or rice instead of noodles, add them with the water, spices, shiitake and yams, bring to a boil and simmer for approximately 20-25 minutes, or until tender).
- Turn off the heat and let the soup cool for a few minutes.
- Miso is a fermented food, meaning it has living bacteria, which is why it is so good for us. High temperatures will denature those enzymes, so make sure not to add it while the soup is still really hot, wait until it’s cooled a bit. The easiest way to add the miso is to scoop a bit of the broth into a bowl and dissolve the miso in that, then add it back to the larger pot. Otherwise you risk having chunks of undissolved miso that got lost in the vegetables.
- Add the tamari and miso, and any additional toppings. Stir and serve immediately.
This soup can be stored in an airtight container for a couple of days in the fridge.