Miso Soup Recipe
By Claire Jones
- 4 dried shiitake mushrooms
- 4 cups water or vegetable stock
- 4 savoy cabbage leaves, shredded
- 3 scallions, finely sliced
- 1 clove garlic, crushed
- 1 teaspoon freshly grated ginger
- 1/2 red chili, finely chopped (optional)
- 2 tablespoons rice miso
- Soak dried mushrooms in hot water for 15 minutes, then check for grit and slice into eighths. The soaking water can be added to the soup if it’s dirt-free.
- Bring the water or stock to a boil in a pan, then add all the ingredients except the miso and simmer for 7 to 10 minutes. Remove from heat.
- Dissolve the miso in a cup with 4 to 5 tablespoons of hot water. Add to the soup, stir, and serve immediately.
Learn more about this unassuming superfood in The Health Benefits and Uses of Miso
Enjoy creating your own miso and using both light and dark versions in tasty, healthful dishes.
Claire Jones is a freelance writer specializing in natural health and sustainability. She is a vegetarian, grows her own fruits and vegetables, and likes experimenting with fermentation.
This is a good recipe for beginners and is easy to adjust to suit your taste or to use up ingredients you have on hand. Try drinking a cup of miso soup once a day instead of your usual hot drink.