Skin-Healthy Miso Ginger Soup with Greens
We both love miso soup - it has a pleasing umami flavor, and is filling while still being light. We enjoy it as an appetizer before dinner, or as part of a lunch with a salad. You can even have it for breakfast like many people in Japan do. Once you learn how to make it we think you will go back to it again and again!
Ingredients (Serves 2–3)
4 cups low-sodium vegetable broth
2 tablespoons miso paste (white or yellow for milder flavor)
1 tablespoon fresh ginger, grated
1 garlic clove, minced
1 cup baby spinach or kale
½ cup mushrooms, sliced
2 green onions, chopped
½ block firm tofu, cubed (optional for extra protein)
1 teaspoon sesame oil
1 teaspoon low-sodium tamari or soy sauce
Instructions
In a pot, heat vegetable broth over medium heat with ginger and garlic for 5 minutes.
Remove ½ cup of warm broth into a small bowl, whisk with miso paste until dissolved, then stir back into the pot (don’t boil miso - it kills probiotics).
Add mushrooms, spinach, and tofu (if using). Simmer for 3 - 4 minutes until vegetables soften.
Stir in sesame oil and tamari. Garnish with green onions.
Weil Nutrition Corner™ Food As Medicine: Miso provides probiotics for gut health, ginger and garlic add anti-inflammatory compounds, and greens deliver antioxidants.