Miso Vegetable Soup

Naturally fermented, unpasteurized foods, like miso, are rich in a variety of helpful bacteria called probiotics, and research shows that these beneficial microbes provide essential support for gastrointestinal, immunological, and overall health. Try this soup for a healthful lunch, which is especially beneficial when recovering from a cold or flu. Miso soup is also helpful for weight loss.  

Enjoy a cup 1-2 meals a day. Feel free to substitute whatever seasonal vegetables you have on hand. You can use tempeh instead of tofu, if you prefer. This recipe serves 4.

  • 1 onion, thinly sliced
  • 3 carrots, sliced into matchsticks
  • 2 stalks celery, chopped
  • 1/3  pound tofu, cubed
  • 3 tbsp. sesame oil
  • 4 cups vegetable stock
  • 1 strip kombu or wakame
  • Fresh juice from 1 small piece ginger
  • Splash of tamari
  • 2-3 tsp. miso
  • 1 scallion, sliced thinly

DIRECTIONS:

  1. Sauté onion, carrots, celery, and tofu in sesame oil.
  2. Add stock, kombu, ginger, and tamari. Simmer for 30 minutes or until vegetables are tender.
  3. Dilute miso with a small amount of hot broth, add to soup, and stir well.
  4. Garnish with scallions and serve.