Happy Spring from Portland. The weather is changing, and changing again. It seems to be going from warm and sunny to cold and rainy. Its just the kind of weather that breeds coughs and colds, especially in this Pacific Northwest dampness. This time of year I try to focus on eating to keep my immune system up. Lately I have been developing recipes to share with those trying to overcome a bug in their system. One recipe I love is Ginger Infused Miso Soup. The ginger and miso both warm the body and are excellent digestive aids. I will often have this soup for breakfast to give my body a nice, grounding start to the day.
1 tablespoon sesame oil/toasted sesame oil
4 garlic cloves, minced
3 shallots sliced thin
4 carrots, cut into matchsticks
10 shitake mushrooms, sliced thin
8 cups water
2 tablespoons fresh grated ginger
2-3 cups broccoli tops
2 cups sliced cabbage or thinly sliced kale (optional)
2 tablespoons tamari (optional)
sliced scallions (optional)
2-4 tablespoons miso depending on how much miso flavor you might like
Heat oil in a dutch oven or large soup pot. Add shallots and onions; saute over medium heat for 3-4 minutes. Add carrots and mushroom and saute for another minute. Add water and ginger. Bring to a boil and simmer for 10 minutes. Turn heat off, add broccoli and cabbage or kale (optional), return the lid to the pot and let sit for 5 minutes. Add miso, tamari to taste (optional) and sliced scallions. Serve alone or over kelp, or buckwheat noodles.
*apapted from a recipe by Cynthia Lair. I LOVE the videos on her website, they are hilarious!
4 comments:
thanks for your ricipe
i will try ginger soup
I loved this rich, delicious broth. Thanks for posting this!
How much miso?
Hi Bethany,
I just fixed the recipe....it must have been cut off the end when I transferred my blog to a new format. You use 2-4 tablespoons. I like a rich miso flavor so I use more but you might like less than that. Start small and add more until you get the desired taste...
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