Winter Detox Soup - Mushroom Miso Soup Recipe
By: Barb Biagioli
As we enter the New Year and ‘round the corner on the winter equinox, I often feel myself impatiently waiting for the long hours of daylight to return. With the realization that winter is going to last a bit longer, I sink into the cold and embrace the season for what it has to offer – slow and still – an opportunity to spend more time cooking with nourishing foods that will sustain me to spring.
With a focus on plant foods that are detoxifying and good for boosting the immune system, soup recipes carry the torch. To promote detoxification, clear our detox pathways (like the bowels, lymph, and liver) and protect immune health, it is important to increase your intake of foods that contain carotenoids and flavonoids – these foods are full of antioxidants, have antiviral, antibacterial properties and work systemically to protect the immune system.
Mushrooms are an excellent source of vitamins, minerals, and antioxidants that carry a heavy dose of healing compounds. From fighting cancer to managing stress and warding off winter illness, mushrooms are great to include in your seasonal soups and stews to boost your immune system. Try this mushroom miso soup – it is warm, satisfying, and filled with the healthy benefits of mushrooms.
Mushroom Miso Soup Recipe
Servings: 2 - 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
INGREDIENTS
2 tbsp coconut oil
8 scallions, chopped
1 yellow onion, chopped
8 garlic cloves, minced
6 inch cube ginger, peeled and minced
1 oz cremini mushrooms
1 oz moringa mushrooms
2 quarts vegetable broth (low sodium, preferably homemade)
2 cup water
4 tbsp tamari sauce (low sodium)
3 tbsp brown rice miso paste
4 packs brown rice ramen noodles
4 bok choy, chopped
INSTRUCTIONS
1. Heat the coconut oil in a large pot on low heat.
2. Add the scallion, yellow onion, garlic, and ginger and sauté for 2-3 minutes.
3. Next, add the cremini and moringa mushrooms and cook down for another 2-4 minutes.
4. Add the vegetable broth, water, tamari, and miso, and bring the mixture to a boil. Once boiling, lower the heat to a simmer and cover for 10 minutes.
5. Bring the pot back to a boil and add the ramen noodles. Cook until soft, about 3-5 minutes. You may leave the noodles in the broth or remove them with tongs and set them aside (they will absorb a significant amount of liquid if left in the broth. You may also forgo the noodles entirely and simply enjoy the mushroom miso soup and broth).
6. In a separate saucepan or pot, steam the bok choy.
7. To serve, place the ramen noodles in a bowl and pour or ladle the broth over top. Add the bok choy to the top with a sprinkle of scallions and a drizzle of sesame oil for garnish.
More Recipes You Might Like
