I fell in love with Miso soup at the same time I fell for sushi. I love how simple the flavors are. But being the Super Soupista that I have become since going Vegan, I just had to throw in some other goodies when I mixed up my first homemade batch of Miso.
My husband and I spent last Saturday afternoon perusing our Asian Market to gather up all the items we’d need to try our hand at homemade sushi. Making our first Miso just went along naturally with the whole ‘Sushi Shin-dig’. The sushi went so well we wondered why we’d been paying so much in the restaurants for it? It was so fun getting everything laid out on the table and rolling up our favorite things inside. More on that soon but this Miso soup was a simple part of our Asian meal, and probably the most nutritious as well.
I’m not someone who has limited my Soy intake as some do but there are non-soy Miso products as well. If you do use Soy Miso, choosing a good organic brand can greatly improve the health benefits for you.
Hearty Country Miso Soup
4 Cups Water
1/4 Cup Nutritional Yeast
1 – 2 Celery Stalks cut into diagonal slices
2 Red Potatoes diced
1 Cup chopped Cabbage
1/2 sheet Nori crumbled
Pinch of Red Pepper flakes
Splash of Chili Oil
2 – 3 Tbs. Seasoned Rice Vinegar
1 Cup Shiitake Mushrooms, sliced thin
1 Cup Tofu Noodles or diced drained Tofo
Tamari or Soy Sauce to taste
Green onion or chives for garnish
- 1/2 Cup total White Miso Paste (see instructions for serving) or Rice or Barley Miso for Non Soy version
Combine all ingredients except for the Miso paste in a pot and simmer for about 30 minutes or until the potatoes are tender.
* When serving, fill soup bowls and then dissolve 1 Tbs. of Miso paste into each soup bowl. Makes 3 – 4 16 oz. servings. Store in the fridge and add Miso to additional bowls only right before serving to avoid Miso lumps in the soup.
Other wonderfully delicious and nutritious soups around the Web:
More from my site
- Easy Pistachio Crusted Lemon Curd Pie
- Iron Skillet Potato Cake with Chives