Quick Miso Soup
Recipe type: First/Main Course, Vegan
Serves: 4
  • 8 cups Water
  • Assorted chopped vegetables (carrots, celery, bell peppers, kale, mushrooms, onions, green onions, garlic…)
  • ½ cup unpasteurized Miso of choices
  • Few dashes Tamari (optional)
  • Squirt Lime Juice
  • Optional Garnishes: sliced green onion, shiitake bacon*
  1. Bring water and vegetables to a boil in a saucepan. Turn down to gently simmer. Keep testing vegetables every 5 minutes until they reach crisp-tender.
  2. In a separate bowl, whisk the miso with a little of the cooking liquid until fully incorporated. Pour this mixture into the soup pot. Taste and adjust seasoning with tamari and lime juice as needed. Keep heat low, boiling the soup at this point will kill the probiotics in the miso.
  3. Serve and add optional garnishes if you’d like.
Recipe by Marci Cornett at http://marcicornett.com/recipe-quick-miso-soup/