Winter Miso Soup

Winter Miso Soup

Rated:
Recipe Rating: 3.51667
Serves 4
Miso soup often serves as a power breakfast in Japan. We call for aged, unpasteurized barley miso. Unpasteurized miso contains the beneficial Lactobacillus bacteria and other enzymes, which have been shown to aid in the digestion of food and to help create a healthy digestive system — a different and delicious way to jump start your day.
Ingredients: 
  • 4 dried shiitake mushrooms
  • 3 tablespoons wakame flakes
  • 1 small turnip with greens, rinsed
  • 2 teaspoons sesame oil
  • 1 cup thinly sliced yellow onion
  • 2 medium carrots, cut into matchsticks
  • 1/4 cup barley miso
  • 1 green onion, thinly sliced
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Method: 
Rinse shiitakes and wakame flakes, then soak in 2 cups warm water for about 5 minutes, or until soft. Drain well, then stem mushrooms and cut into thin slices. Remove and discard thick stems from turnip greens. Roughly chop leaves and finely chop turnip; set aside.

Heat oil in large pot over medium heat. Add onions, carrots and turnips and cook for about 5 minutes. Add 6 cups water and bring to a boil; reduce heat to simmer. Add mushrooms and wakame and cook for 3 minutes. Add turnip greens and cook for 3 more minutes. Turn heat to low.

Put miso in a small bowl, add 3/4 cup of the broth from the pot and stir to combine. Return miso broth to pot with remaining broth and stir to combine. Cook for another few minutes, making sure that the soup is not boiling, as that will destroy miso's beneficial enzymes. Garnish with green onions and serve.
Nutritional Info: 
Per Serving: 100 calories (25 from fat), 2.5g total fat, 350mg sodium, 15g carbohydrates, (3 g dietary fiber, 5g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.