Mighty Miso Soup

November 3, 2008 at 12:01 am 10 comments

Another goody from a favorite cookbook of mine, How it all Vegan by Sarah Kramer and Tanya Barnard. This was SO easy to make and much more tasty than I expected. If you’ve ever had miso soup when you’ve gone out for sushi…multiply the yumminess by 10 and that’s this soup. It’s got so much healthy goodness in it…and so much taste. The perfect healing soup…when I was pregnant with Bella, my midwife told me that it would be a great after-birth replenishing meal.

Here is an excerpt from the intro in the cookbook…very educational 🙂

Miso is a fermented bean/grain paste that orignated in Asia. There are 3 varieties of miso: soybean, barley, and brown rice. I like to use the brown rice miso in this recipe because I find it has the best taste. Combining miso with shitake mushrooms creates a balanced protein. Shitakes not only enhance the soup’s flavor but also contain all 8 essential amino acids the body needs. A word of caution, NEVER boil or overcook your miso; this kills all of its nutrients. Always add your miso just before removing the soup from the heat.

Mighty Miso Soup
3 1/2 cups water
1/2 cup medium or firm tofu
2 large shitake mushrooms or 1 cup frozen
3 T dried seaweed, chopped (hijiki is best)
2-3 heaping T of miso paste (more or less to taste)
3 stalks green onions, chopped
3 T spinach, chopped (or kale, bok choy, or swiss chard)

In a medium pot, add the water, tofu, mushrooms, and dried seawood and bring to a boil on medium-high heat. Reduce heat and simmer for 5-8 minutes, until mushrooms are tender. Remove from heat, stir in the miso, onions, and spinach, and let sit for 30 seconds. Makes 4 servings.

Sara’s Tips:

I used the sweet white miso and it was delicious!
The frozen shitakes worked great.
Dissolve your miso in a little warm water first, before adding it to the soup. I didn’t do this, and ended up with giant chunks of miso in the soup.
Enjoy!!

Entry filed under: Uncategorized.

Oranges + Spinach = Happy Raw Food and Pregnancy

10 Comments Add your own

1. Erik | November 3, 2008 at 4:37 pm

I am glad you posted that little blurb about the different types of miso. I had no idea they made a barley variant. Since I was recently diagnosed with Celiac (gluten intolerance) I have had to watch for things that contain either wheat or barley.
I have already had to give up pizza and beer…I would not have wanted to lose miso as well!
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2. Shellbell | November 4, 2008 at 2:38 am

Hi Sarah,

Your Miso soup looks great. I’ll have to try it for sure! By the way, I’m glad to see you’re posting again. I’ve been checking in on your board looking for a post. Glad to see you’ve posted as you are my favorite blog, even though I haven’t gone raw by any means. I love your earlier posts on vegan and vegetarian recipes. I’d love to see more of your vintage recipes.
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3. Jen | November 10, 2008 at 4:30 pm

Glad to see you blogging! I read all of your posts from start to finish over the summer and am excited to see a new one.

The miso soup sounds delicious. I will have to make it this weekend.
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4. Tara | November 10, 2008 at 10:04 pm

I love that cookbook too but I’ve overlooked this recipe until now. And I just so happen to have some sweet white miso in my fridge! I will have to make this soon. Thanks Sara!
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5. Sarah | November 14, 2008 at 3:30 pm

Thanks for the recipe! Will you continue to eat mostly raw while pregnant? Can you blog about your pregnancy journey as a vegan? Thanks! Sarah D.
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6. EskanderaStil | September 2, 2010 at 2:56 pm

hi
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7. Energy Movement Center » Mighty Miso Soup Recipe | December 29, 2012 at 11:14 am

[…] (photo from the blog post of happyfoody) […]
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8. Energy Movement Center » Mighty Miso Soup Recipe | June 15, 2014 at 3:56 pm

[…] (photo from the blog post of happyfoody) […]
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9. Anthonylymn | September 24, 2014 at 7:32 pm

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10. FrankFaist | December 28, 2019 at 3:04 am

михтех аренда бетононасоса техника из Европы
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