This warming miso soup recipe is vegan, gluten free, low fat and absolutely delicious for those days you just want some dang soup. This is a great recipe for people who love their vegetables.
This vegan soup is made with fermented miso that will have a whole bunch of good probiotics help to restore the naturally occurring bacteria in your gut by kicking out the bad bacteria and restore it with good bacteria. We gently stir in the miso at the end so the good bacteria doesn’t get destroyed by the heat too much.
The many vegetables in this soup help pack a nutritional punch. The seaweed (Kombu) and (Dulse) are a great source of hard-to-get iodine, as well as various minerals, phytonutrients and B12. The mushrooms are a great source of vitamin D and B12, two nutrients that are more rare in plant foods. The greens are full of vitamins, fiber and minerals. The rice noodles are a great source of carbohydrates that will fuel your body.
6 ounces rice noodles
1 tablespoon miso
5 cups water (or more, depending on how soupy you want it)
4 thin slices ginger, peeled and cut into matchsticks
2 clove garlic, thinly sliced
- 1/4 cup dried Kombu:
- 6 large shiitake mushrooms, stems removed, wiped clean, and thickly sliced
- 2 scallions, white and green parts, thinly sliced, plus extra for garnish
- 1 cup oyster mushrooms, or mushroom of your choice
- 1 cup carrots, sliced or julienned
- 2 cups kale, or other green leafy vegetable
- 1 cup re-hydrated or fresh Dulse
- 1 cup cubed tofu, optional
- Sriracha or other Asian hot sauce, optional
- Bring a large saucepan of water to a boil. Cook the soba noodles according to the package’s instructions. Drain. If using 100-percent buckwheat noodles, rinse them with cold water to remove excess starch.
- Meanwhile, soak your dulse in a small bowl.
- Next whisk together the miso and 1 cup water in the same bowl.
- In a medium-size saucepan, bring the remaining water, soy sauce, dulse, kombu ginger, carrots and garlic to a boil. Reduce the heat and simmer for 10 minutes. Add all the remaining vegetables, and simmer for 2 to 3 minutes or until the vegetables are wilted. Gently stir in the miso when ready to serve.
- The noodles will turn into mush if they sit in the broth for too long, so be sure to keep them separate until you’re ready to eat.
- Place the noodles in your individual serving and slurp away!