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Feel Better Miso

What you need: 

4 tablespoons oil
1 medium yellow onion, chopped
6-8 cloves fresh garlic, chopped
3-4" piece fresh ginger, grated
4 cups water
1 teaspoon cumin
4 tablespoons soy sauce
1 tablespoon sesame oil
2 dried shiitake mushrooms
1 1/2 cups green peas
1 1/2 cups broccoli
4 tablespoons miso paste, divided

What you do: 

1. Heat the oil and saute the onions about 3-4 minutes. Add garlic and saute about 2-3 more minutes over low heat. Add water and turn heat to medium.
2. Add ginger, cumin, soy sauce, and sesame oil. Add mushrooms, and simmer covered for 5 minutes to bring out the juices of the ginger and garlic and good stuff.
3. Add the broccoli and peas, and simmer until veggies are done to your liking, about 5-8 minutes.
4. Scoop some of the broth into a bowl and dissolve 1 tablespoon miso per serving into the broth, and mix.
I like to make a big pot and keep it in the fridge and reheat as needed. It's easy; all you have to do is add the miso, and it keeps well. You can serve over rice or if you want some extra protein, and sprinkle some crushed peanuts on top.It really gives your immune system a kick!

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

I used my own mix of veges which didn't include mushrooms, and added some rice noodles, but otherwise followed pretty closely.
I made this soup because my husband had been asking if I had a miso soup recipe, but I'd never really looked one up because I'm not a fan of a strong miso flavour.
He was absolutely blown away by it, ate a massive portion and asked for it again, soon.
I was pleasantly surprised by how much I enjoyed it at first, but my the time I got  near the bottom of my bowl I was well over the saltiness.
So I guess what I learnt from this is that rather than adding miso to the whole pot, in future I'll separate our bowls and add more to his than mine! : )

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SO GOOD. I had the beginning of a cold today and I decided to nip it in the bud with this recipe. Wow, this is better than any other soup I've had when I get sick! I had all the ingredients in the house, save for the mushrooms, so I just replaced them with tofu. I feel better already. Yum!!

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I think I have found a perfect (for me) variation on this...mmm

The last couple times I made it, I fried up some red onion, garlic and ginger, and some mushrooms (either shiitakes or creminis). Then added the water, a bunch of shredded red cabbage (YUM!) and some frozen soybeans. In addition to the miso paste i added some extra tamari for a stronger flavour. Really taste soup!

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This was awesome! I might try the suggestions in the comments too but the original recipe is soooo good!

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Delicious! I made it today substituting regular button mushrooms for the shittake (I imagine shittake would be amazing though), and to make it more substantial I added some cubed tofu and bean thread noodles.

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mmmm miso. i finally got some miso paste so on a chilly winter day, of course it was miso soup time :)

I used this recipe in combination with the miso soup recipe in Jae Steele's book Get it Ripe. Added lots of ginger, some kale, dried shiitakes, and soybeans. The paste i bought is milder than i thought, so next time i'll add more of it, but this was so warming and delicious! I also topped it off with some wheat grass, since the little pot of it in the kitchen window was getting a little too big for its britches, heh.

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once i heard yabbitgirl say hot and sour soup i was on board too!

i doubled the water to 8 cups because i love a soupy soup, i added 4 tablespoons seasoned rice wine vinegar, 1 tablespoon asian chili powder, a handful of chopped baby carrots, a big handful of sliced green onions, sliced half an 8 ounce container of white mushrooms, a handful of frozen edamame, and a couple of big dashes of white pepper... this is my new favorite soup! the cumin adds a great flavor too and should not be left out! 5 well deserved stars!

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I was right--I added white pepper and vinegar to this to make Hot Sour Soup and it is gorgeous! I used oyster mushrooms too and they take on the flavours of the ginger and sesame oil beautifully. You'd get ten stars if I could give them!

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So delicious and comforting! I like it as is, but I can see that some vinegar and white pepper would make it into a fabulous hot and sour soup! I didn't have any peas so I used a couple of carrots instead, and oyster mushrooms. So, so good.

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I only had dark miso, so I was afraid it was going to be way too salty but actually this was delicious. I didn't have any mushrooms so I left them out, and added a little bit of noodles and it was excellent.

To the person who can't find miso paste - I had the same exact problem when I lived with my parents, there was no place around that sold miso. However, I tasted the broth with this recipe before adding the miso and surprisingly it tastes just as good without it. The miso adds kind of a creamy texture I guess, but believe it or not this recipe is still delicious without it

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