Miso Soup is an original fast food.
Instead of avoiding this fast food, make easy miso soup and enjoy as much of it as you like.
There are times when a nice warm bowl of easy miso soup is just the right thing.
This soup is very easy to make and is delicious through and through. I find the warming earthy flavor of miso to be comforting on a very deep level. Therefore, sipping the broth feels nourishing to the core!
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Easy Miso Soup
- 1 quart organic chicken or vegetable broth
- 1 cup chopped cabbage
- 1 carrot, shredded or sliced
- 1/4 onion, diced
- 2 broccoli florets
- 2 large garlic cloves
- 1 radish, cut into thin matchstick like pieces
- 1 scallion, sliced
- 1-2 tablespoons organic miso
Finely chop the vegetables. I find this size is most compatible with this soup. As a result, everything fits on the spoon easily.
Bring the broth to a boil, add the finely chopped vegetables. Simmer until the vegetables are cooked through. Stir in miso until dissolved. Some people will use a small strainer to stir the miso into the liquid, but you don’t need to use one. Top the filled soup bowl with sliced scallions and serve.
Re-heat soup gently, as miso will lose many of the wonderful properties it provides under high heat. Typically, I make just what I want so there are no left overs.
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Seems like you can use what vegetables you have on hand. Therefore, if you have any left over meat or seafood you want to add, put it in. Most of all, make it taste good, the way you want it.
Finally, make easy miso soup with lots of your favorite vegetables or make it with just the broth.
A word about miso: There are many varieties of miso. Watch the video below to see how many varieties there are: barley, red, white, and many more and how miso is made.
It seems like I prefer the white miso which has fewer soy beans and is mild in flavor.
Miso provides probiotics which promote a healthy gut. It is a source of vitamin B-12 and has all the essential amino acids which make it a complete protein. Consequently, due to the salt level, miso is not a great source of protein.
Because miso contains beneficial living organisms, high heat will kill them. As a result of this, stir the miso into the soup just before serving. Therefore, don’t boil or simmer miso.
I get miso from South River Miso. Most noteworthy, miso is a living thing which is made with great care.
Watch the video about the making of South River Miso, fascinating to watch and learn.
Most of all, what I love the most is their process. In conclusion, we need more artisan food producers like this!