I had lots of mushrooms laying around this week, so I whipped up this delicious Miso Ginger Mushroom Soup for lunch yesterday. It was perfect for the chilly, foggy fall day we were having in San Francisco. You read all about the benefits of mushrooms my “Mushroom and Thyme Quinoa” post, but there are some other seriously nutrient-dense ingredients in this soup, like ginger, which is a powerful antioxidant, aids in digestion, and helps prevent inflammation. Also, there’s miso, which is a fermented food and helps to restore beneficial bacteria (probiotics) in our gut. This soup takes about 15 minutes and has only a small handful of ingredients. Enjoy!
Ingredients
(serves 2)
4 cups vegetable or mushroom broth
3 tbsp red or white miso paste
2 cups shiitake mushrooms, thinly sliced
2 cups spinach or kale leaves (roughly chopped)
1 tbsp grated (or minced) fresh ginger root
2-3 cloves of garlic, minced
1 tbsp sesame oil
1 tsp tamari or soy sauce
Salt and pepper to taste
Directions:
In a medium sized pot, heat sesame oil over medium heat. Add garlic and ginger. Cook for about 2-3 minutes, stirring often, or until softened. Add broth and bring to a boil. Reduce to a simmer.
Ladle about ½ cup of the broth into a small bowl. Add the miso paste and tamari (or soy sauce) and whisk to combine. Return to the soup pot and stir.
Add mushrooms to the soup pot. Cover the pot and simmer for 5-10 minutes or until the mushrooms are cooked through. Add spinach (or kale). Turn off the heat, but keep the lid on for 2-3 minutes, or until spinach is wilted. Serve.
Optional:
Add cooked soba or udon noodles just before serving
Add cooked shredded chicken or cubed tofu just before serving
Top with scallions and red pepper flakes
