Enjoy a bowl of wholesome goodness to keep the hunger pangs satiated and the flu away!
Course: Soup, Main Course
Keyword: miso soup, miso
Author: Ishani Bose
1tbspunrefined sesame oil
2tbspfinely chopped ginger
2tbspred miso (fermented soybean baste)
1tbspfinely chopped garlic
1/4cupof thinly sliced green onions
1/2poundcarrots thinly sliced
6cupsof vegetable broth
2leekstrimmed and finely chopped
salt and black pepper as per taste
1cupof shitake mushrooms
To make homemade miso soup, take a large pot and heat oil in it over medium heat. Before adding all the vegetables, mushrooms and tofu, as mentioned above, add ginger, garlic, and onions. Cook them on medium heat until they turn translucent. This should ideally not take over 5 minutes.
Thereafter, add the vegetable broth, chopped vegetables, and the tofu and bring them to a boil. Reduce the heat and simmer the vegetables until they become tender. This should not take more than 5-10 minutes. Once done, remove the soup from the heat. Add salt and pepper as per taste.
Now in a small bowl, serve about one cup of the hot broth. Add red miso, cayenne pepper (optional) and stir till it is properly mixed. Remember, cayenne pepper is added to just make the soup spicier so exercise caution on how much or whether you want to add it. Thereafter, transfer it into a pot and keep stirring. Add vinegar while you stir and ladle it into bowls and garnish them with green onions.
You can decide which miso to use depending on how you wish your soup to taste.
If you wish to make a gluten-free and a healthier variant of the soup, you can replace the noodles or rice with butternut squash peels or zoodles (zucchini noodles).
Herbs and spices predominantly help with the flu. So feel free to experiment with them and make your own version of miso soup.