Miso Soup

Photograph by Lea Haas

Miso is my all-time favorite soup and a staple around here. It is an unsung hero for gut health and healing — full of natural probiotics. But it is often made with fish stock — which is why we created the most delicious vegan version that will warm and balance you. I feel like I am absorbing all the nutrition in each spoonful.

Ingredients:

• 4 cups of water Safflower oil
• 2 carrots (sliced)
• 1/4 small onion sliced
• 3 cloves of garlic
• Fresh ginger (1 inch piece chopped)
• 1/2 cabbage sliced
• 6-8 mushrooms (sliced) Button, Cremini, Shiitake
• 1/4 cup white miso paste

Directions:

1. In a soup pot sauté all veggies till browning begins
2. Add water, bring to a boil
3. Lower to a simmer
4. Take 1 cup of the boiled water and mix with the miso — stir until smooth, then pour back into the pot.
5. Keep on stove for 10-15 minutes and it is ready to serve. 

Great alternatives:

Add in silken tofu cubes, seaweed, scallion

Note: If you find it too mild add more miso.

—Lea Haas, Owner, The Garden Café Woodstock