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This is a great soup for any time but especially if you are feeling under the weather or want to give your immune system a big boost. I love the miso flavor with mushrooms and the greens add a nice heartiness to this flavorful soup.
Super Nutritious Soup
4 quarts organic vegetable broth
2 organic baby bok choy, trimmed and sliced
1 bunch organic kale, deveined and chopped
6 oz. organic mushrooms, sliced (I like to use shitake and portabella together in this soup to add different textures and flavors)
6 oz. organic silken tofu, cubed
½ Cup fresh or frozen (thawed) edamame, shelled
1 large onion, chopped
4 cloves garlic, minced
1 tsp Korean pepper or red pepper flakes
½ tsp black pepper
1 T mellow white miso
Bring broth to a boil in a large pot; add all ingredients (except miso) and bring back up to boiling. Cover and reduce heat to simmer, and cook for about 15 minutes or until vegetables are tender. Remove from heat and combine a ½ cup of the hot broth with the miso until well blended; add to soup, stir and serve.
½ Cup fresh or frozen (thawed) edamame, shelled
1 large onion, chopped
4 cloves garlic, minced
1 tsp Korean pepper or red pepper flakes
½ tsp black pepper
1 T mellow white miso
Bring broth to a boil in a large pot; add all ingredients (except miso) and bring back up to boiling. Cover and reduce heat to simmer, and cook for about 15 minutes or until vegetables are tender. Remove from heat and combine a ½ cup of the hot broth with the miso until well blended; add to soup, stir and serve.