It’s that time of year where it feels like everyone around me is getting sick left and right. From winter sinus issues to spring allergies I feel like it’s a constant struggle to stop my nose from running basically from November through May, it’s not a great look when you have a job where you have to talk to people all day. My absolute favorite food to order when I’m starting to feel sick is either Pho or a spicy miso soup. This soup is my answer to avoid ordering takeout for multiple days in a row when you’re sick, it’s full of bold flavors and will sooth you from the inside out.
This recipe has been seriously tweaked since the first version. I was inspired to do so after I got dragged by some lady on twitter. After revisiting the recipe and make significant tweaks to it, I can honestly say it has been perfected! If you don’t like it, you could just be adverse to miso. So, for that reason, if you have never used miso before, I recommend starting with one tablespoon because it does have a bit of a strong taste. Miso can be found in your supermarket, usually near the vegetarian items, or in the ethnic isle by the Asian foods.
For the new and improved recipe, I made my own “seafood” broth. Now, this takes a little bit of extra time and love but it’s totally worth it. What makes this soup so healing is that the broth is loaded with fresh ginger and garlic which give it a rich taste but are also great anti-inflammatory foods that are natural cold remedies. Finally, I finish this soup with nutrient rich spinach and oyster mushrooms and add some chili paste to give it that extra, sinus-clearing kick!
This soup kicks the crap out of ordinary chicken noodle soup! We have now made it three weeks in a row at my house and I swear I can’t get enough of it and I get so many compliments when I reheat it at work about how good it smells and looks.
Until Next Time,
Jackie
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Immune Boosting Miso Soup
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: dinner
- Cuisine: Japanese
Description
This recipe has everything you need to comfort you through cold and flu season. It's spicy, flavorful and full of nourishing and vitamin rich vegetables.
Ingredients
Scale
- 4 tbsp olive oil
- 2 sweet onions (diced )
- 2 tsp salt
- 2 tsp black pepper
- 6 cloves garlic (minced)
- 3 tbsp fresh ginger (minced )
- 4 carrots (peeled and sliced into rounds )
- 1 ounce konbu or nori
- 1 cup dry white wine
- 6 cups water
- 1 14oz firm tofu (pressed and cut into 1 inch pieces )
- 3 tbsp white miso
- 1 lb oyster mushrooms (use white mushrooms if you can't find these )
- 3 cups fresh spinach
- 1 tbsp chili paste
- 1 lemon (juiced )
Instructions
- Preheat your oven to 400 degrees.
- Start on your broth by heating 2 tablespoons of the olive oil in a large pot over medium heat. Add the onions, season with 1 teaspoon of salt and pepper and saute for 3 minutes until the onions start to soften. Add the ginger and garlic and stir until fragrant.
- Add in the carrots, konbu or nori and white wine. Stir for 2 minutes until the white wine reduced by about half. Add the water and bring to a boil. Reduce to a simmer and simmer covered for 45 minutes.
- Cook the tofu while the broth is simmering. Line a baking sheet with parchment paper, toss the tofu in the remaining 2 tablespoons of olive oil and teaspoon each of salt and pepper. Bake for 30 minutes until the tofu is crisping around the edges.
- After 45 minutes, scoop about two cups of hot broth into a separate bowl. Add the miso and whisk until the miso is fully incorporated. Add that mix back into the soup and stir to incorporate.
- While the soup is still simmering, add in the oyster mushrooms and simmer for 5 minutes until they start to soften. Remove from the heat and add spinach. Finish with lemon and any fresh herbs you have on hand (mint and parsley are the best).
Keywords: broth, carrots, garlic, ginger, leeks, miso, noodle soup, seaweed
