This Miso and Ginger Soup is just what you need after a long day out in the cold. Or even if you're in warmer climates, it's still awesome to have just because it's comfort in a bowl! The savory, yet spicy combo of the ginger with miso in a flavorful broth is enticing and hits all the right spots.
Comforting Miso and Ginger Soup [Vegan, Gluten-Free]
Calories
234
Serves
4
Ingredients
- 1 medium onion, diced
- Generous thumb of ginger, minced
- Large handful cilantro, stems and tops, finely chopped
- 3-4 cloves garlic, minced
- 1 red chili, diced (or two if you like it hot!)
- 2 tablespoons miso paste
- 8 cups of water
- 4-5 dried Shiitake mushrooms
- 2-3 carrots, diced
- 2 handfuls of snap peas
- 1Â 8-ounce box gluten-free spaghetti
- 1 stalk of lemongrass, smashed
- Salt to taste
Preparation
- Begin by heating up a stockpot on medium high heat. Warm a generous glug of sesame oil (or a dash of homemade veggie broth to keep it oil free) to prevent sticking, and, once it is hot, add the onions. Sauté for a couple of minutes before adding the cilantro stems (set the tops aside for later), ginger, garlic, and red chili(s).
- Continue sautéing until fragrant and the onions and garlic have slightly browned. If you decided to coat the pan with veggie broth, you might need to add more if the contents begin sticking. Add the miso paste and mix it in thoroughly to coat everything in the pan.
- Add the water and dried shiitakes. Cover, and bring to a boil. Once it begins boiling, turn down the heat to low and allow the broth to simmer for 15-30 minutes depending on how long you have (the full 30 minutes is recommended).
- Once the allotted time is up, remove the shiitakes and either slice them thinly (they may be hot so wait a bit) and add them back to the soup, or discard them. Add the carrots, snap peas, smashed lemongrass, and noodles. Stir well to mix the broth and the veggies. Allow to continue cooking for the time recommended on the box o’noodles (usually anywhere between 6-8 minutes).
- Once the time is up for the noodles, turn off the heat and garnish with cilantro.
Notes
To make this soup even more filling, you could add grilled (organic) tofu or red-skin potatoes.
Nutritional Information
About The Author
Rita Marie
See My Recipes Delicious and nutritious plant-based recipes devoid of refined-sugar, gluten, and dairy
Howdy! My name is Rita, and whole foods, plant-based nutrition is my jam. I am a certified yoga instructor, nutrition nerd, and green-smoothie addict with an insatiable appetite for creating delicious and nutritious plant-based recipes devoid of refined-sugar, gluten, and dairy. In my spare time, you can catch me singing at the top of my lungs, dancing in my kitchen, petting my dog, practicing yoga or walking outdoors, and smiling at every one I meet.
I don\’t think you\’re supposed to boil miso, so I\’d add it later; either at the end of step 3 after turning the mushroom/liquid mixture down to a simmer, or in step 4 when you add the carrots, snap peas, lemongrass and noodles. If miso is boiled, it loses all of its probiotics, and with that most of the health benefits.