Hearty Miso Vegetable Soup
This wholesome noodle soup is perfect for cold winter days…
Particularly also for warming the heart and soul as we spend more hours of the day in darkness than in light.
This delicious meal is like an Asian version of the classic “Grandmother’s soup”, boosting your immune system and filling your body with nutrients to keep your energy & health up at a time of year when we’re more susceptible to illness.
Miso is a wonderful ingredient which I see all the time as a “must-include” for good health.
It is a fermented food so loads the gut with good bacteria which in turn leads to more happiness for us. 🤩 After all, statistics show us that 90% of our serotonin (the happy hormone) is produced in our gut so it’s important that we pay attention to what we put in there if we want to feel good!!
Miso is rich in vitamins & minerals such as vitamin B12, E, K and fibre.
Makes: 4 solid portions/6 small portions
Ingredients:
- 3 tbsp coconut oil
- 1 onion (sliced)
- 1 tbsp minced garlic
- 2 teaspoons fresh minced ginger
- 6 cups vegetable stock/broth
- 3 carrots (chopped/grated – up to you!)
- 3 sticks celery (chopped)
- 100g mushrooms (sliced)
- 100g bean sprouts
- 400g lentils (canned or dried)
- 2 tbsp yellow/red miso (or 1 yellow cube like I had)
- 260g leafy greens (spinach/kale/mixed leaves/cabbage)
- 230g noodles (I used soba noodles)
- 4 Tablespoons low sodium soy sauce/tamari (optional – I left this out as I’m keeping my soy intake low)
Optional Toppings:
- Cayenne pepper or chilli flakes
- Sesame seeds
- Sriracha
- Soy sauce/Tamari
How to:
- Prepare your veggies and begin by heating up coconut oil in a large pot.
- Cook onion for 2 mins then add in garlic & ginger for further 3-4 mins.
- Add in all your veggies and cook until they’re half cooked. (Add more coconut oil as necessary)
- In the meantime, cook your noodles in a separate pot according to package directions, drain, rinse with cold water, and set aside.
- Back to your pot of veggies, add the vegetable broth, tamari, bring to a boil, then immediately lower to a simmer.
- Leave to simmer for 5 mins (until the heat has come right down), then add the miso, chopped greens, and cooked noodles, simmer for a further 5 minutes to allow the final ingredients to integrate.
- Serve & garnish with your topping of choice! (Cayenne pepper, sesame seeds, sriracha, tamari, or something else!)
If you liked this post, check out my recipe for Peanut Coconut Tempeh Buddha Bowl (EASY 20-Min)A Another tasty, creative Asian fusion which includes the incredible ingredient tempeh! It’s a solid source of vegetarian/vegan protein and when paired with this peanut sauce, you’ll never look back!
I’d love to know in the comments how you found this miso soup!
Let me know if you added any other ingredients into the mix!
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