Immune-Boosting Green Miso Soup with Wakame

Looking for a quick and nourishing miso soup? This recipe skips the dashi stock by sautéing the veggies to create a rich and salty base. Packed with nutrients from greens and wakame, it's surprisingly easy to make.

immune-boosting green miso soup with wakame

immune-boosting green miso soup with wakame

Ingredients: <Serves: 3-4>

2 tbsp light sesame oil or olive oil

1 tsp ginger, minced

1/2 medium size onion, sliced

1 medium size broccoli, cut into 1/2-inch florets, including the stem

5 asparagus spears, cut into 1.5-inch pieces

2 cups spinach

5 shiitake mushrooms sliced

1/3 cup dried wakame seaweed (soaked in 1 cup of water and drained)

5 cups water

1 tbsp white miso paste

white or black pepper, to taste

2 green green onions, chopped

white sesame seed powder, for garnish

Instructions:

1. In a large pot, heat sesame oil over medium-high heat. Introduce ginger and onion, seasoning lightly with salt. Sauté until the onion achieves a golden brown hue.

2. Incorporate the stems of broccoli and asparagus, cooking for 2 minutes. Add the broccoli florets, remaining asparagus, and shiitake mushrooms. Continue to sauté for a few minutes.

immune-boosting green miso soup with wakame

3. Incorporate spinach, water, and wakame seaweed. Cover with a lid and allow to simmer for 10-13 minutes.

immune-boosting green miso soup with wakame

4. Using a small bowl, extract 1/4 cup of water from the pot. Combine this water with the miso paste, mixing until the paste is fully dissolved. Incorporate the miso paste mixture back into the soup pot.

5. Ladle the soup into a bowl and garnish with greens, onions, and sesame seed powder or toasted sesame seeds.

immune-boosting green miso soup with wakame

Posted on April 27th, 2020