Miso soup with shitake mushrooms and seaweed
It’s getting that time of the year, when things are starting to cool down a little and I start to think about soups. I love this soup, it is so nourishing and a real immune booster. I quite often make up a double lot and keep it in the fridge and its an ideal breakfast. A great way to start the day with out causing blood sugar spikes.
Wellness in a bowl. My tummy loves this soup!!
Makes 2 serving
1 litre of water
1 tbsp of miso (or to taste)
2 tbs of hatcho miso, (soybean)
1 strip of kombu seaweed pre soaked and then chopped up finely
1 diced carrot
1 diced courgette
1 spring onions diced
½ cup shiitake mushrooms
2 tsp of sesame seed oil
Pepper to taste
Bring a pot of water to boil, add pre-soaked seaweed, carrot and
courgette, add pre-soaked mushrooms, boil for 5 mins. Then turn
the heat to low. Add miso, stir and simmer for 10 minutes, add spring
onion and sesame seed oil just before serving.
NOTE: Do not boil the miso. This dish can be reheated just don’t bring it
to the boil. You can put more veggies into this soup to if you want to
bulk it out.
There are quite a few different types of miso available from your
Supermarket, try a few until you find your favourite.
My sister took these amazing photos for me and this recipes is one of many great ones on my program Nourish you with Nourish me.
Enjoy. Coryn. xx