If you have ever eaten at a Japanese restaurant, then you are probably familiar with miso soup. It is a classic starter, but not every restaurant hits it out of the park. Although some bowls comfort the soul, others leave you wanting more flavor. Fortunately, you don’t have to go out to eat if you want to enjoy this gut-friendly soup in a much healthier way. You can quickly and easily make it at home and omit the tofu!
Before we continue, we recommend that you purchase properly prepared miso for the highest quality soup and flavor profile. Miso contains a lot of probiotic benefits, and making it from scratch means that you get to avoid the additives and excess sodium that this soup is often associated with. What sets miso apart from other soy products is that it is a fermented sources of soy, similar to natto and tempeh. Fermenting soybeans yields a completely different set of nutrients! For this reason, you can enjoy miso, natto, or tempeh to promote better gut health.
There are three primary types of miso that you can purchase, including red, white, and yellow/bronze. Red miso has a longer fermentation process, which gives it the bold red color. White miso has a slightly sweeter flavor profile and is more refreshing. The yellow/bronze miso is simply a mixture of those two, so you get to enjoy both flavor profiles. This soup calls for white miso, and it also contains the added benefit of higher vegetable content. It consists of mushrooms, onion, garlic, ginger, and collard greens.
- Prep Time:10m
- Cook Time:10m
- Total Time:20m
- Serves: 2 servings
- Category: Soups & Stews, Vegan, Vegetarian, Gluten-Free
Ingredients
- 4 c low-sodium vegetable broth
- 2 c white mushrooms, thinly sliced
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 tsp. grated ginger
- 2 c collard greens, coarsely chopped
- 2 tbsp. coconut aminos
- 2 tbsp. white miso
Instructions
- Place a large saucepan over medium heat and pour in the broth. Once you bring to a low simmer, add the mushrooms, onion, garlic, ginger, collards, and coconut aminos. Cook for five minutes, stirring occasionally.
- While the broth is simmering with the vegetables, put the miso in a small bowl and add a little hot water. Whisk until smooth and set aside.
- Remove the saucepan from the heat and then pour in the miso mixture. Stir to combine and then serve in two separate bowls.
