Simple Miso Soup

I felt the first signs of a cold coming on during my commute home this evening,  so while sitting on the subway, I thought about cooking this healthy, healing miso soup.   Miso paste is a great ingredient to keep in the fridge, it keeps for months.  It is made by fermenting soybeans with salt and a special fungus (this same fungus, is used in the production of sake and soy sauce).  Miso provides immune supporting minerals, supplies beneficial flora to our GI tract (Lactobacillus acidophilus), and miso soup is a great base to which you can add whatever seasonal veggies you have on hand.  Tonight, since I was fighting the start of a cold, I added immune boosters (and flavor boosters) ginger, onion and garlic.  To round out the soup, I added kale, carrots, celery, tofu, scallions and thin udon noodles (great pantry item).

Miso Soup with Vegetables, Tofu and Udon

Miso soup can be as simple as dissolving miso paste in hot water, or a bit more complicated with a traditional dashi broth. Mine usually falls somewhere in between.  I like to start by simmering vegetables, this creates a simple homemade veggie broth.

• Miso paste, to taste
• Kale, cut into about 2 inch pieces
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 block tofu, cubed
• Noodles (udon, soba, or even linguine)
• Ginger, minced, to taste (I used about 2 T)
• 2 cloves garlic, crushed
• 1/2 thai chili pepper, chopped
• 1 small onion, sliced
• 2 scallions, sliced

Put the onion, garlic, ginger, carrots, celery, and pepper in 6-8 cups water. When it boils, add the noodles and set a timer for the cooking time on the package.   In the meantime, dissolve 1 tablespoon of miso paste in some of the cooking liquid in a small bowl.  When the miso paste has dissolved completely, add the mixture back into the soup.   Taste the soup to see if it has the desired strength of flavor.   If needed, add more miso paste, 1 tablespoon at a time,  again by first dissolving it in a separate bowl, until you are happy with the flavor.   With one minute remaining, add the tofu and kale.  Add the sliced scallions, and serve immediately.

This soup really does the trick.  Follow it with a good night’s sleep and your body will be ready for anything.

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