Simple Healing Miso Soup

This simple soup became one of my favorite comforting rituals while traveling through Japan. Warm, light, and soothing, miso soup is filled with gut-friendly fermented goodness and makes a nourishing addition to any meal. Anytime of day, even for breakfast!

Ingredients:

4 cups water
2 teaspoons white miso paste
½ cup sliced mushrooms
1 green onion, sliced
½ cup cubed tofu or shelled edamame
1 small handful spinach
1 sheet nori, cut into small strips

Instructions:

Bring water and mushrooms to a gentle simmer for about 5 minutes. Lower heat and whisk a small amount of warm water into the miso paste until smooth, then stir into the soup. Add tofu, spinach, green onion, and nori. Warm gently without boiling and serve.

Pro Tip: Avoid boiling miso after adding it to help preserve its beneficial probiotics.

Creamy Dreamy Tomato Soup (DF)

 I love this soup. A great source of vitamin C, antioxidants, and also gets rid of those ugly free radicals in your blood stream. Remember ..."The redder the better". Think deep colorful foods. This also warms me up on those cooler days and nights!

Ingredients:

• 1 tbsp. Olive oil (or vegetable broth for non oil recipe)

• 1 diced onion

• 2 cloves of garlic, minced.

• ½ cup raw soaked cashews ( soak in water for 30 min)

• 2 cups Vegetable broth

• 3-4 tsp. tomato paste

• 1 can whole tomatoes w/ juice

• ¼ cup oil packed of sun dried tomatoes, drained.

• ½-1 tsp. dried oregano

• ¼ tsp. fine grain salt

• ½ tsp. ground pepper

Instructions

1. Heat Olive oil (or broth) in Large saucepan, add the onion, garlic and sauté for 5-6 minutes until translucent.

2. In a blender, combine the soaked cashews and the broth and blend on high speed until creamy and smooth. Add the garlic-onion mixture, tomatoes and their juices, sun-dried tomatoes, and tomato paste and blend on high until smooth.

3. Pour the tomato mixture into the saucepan in which you cooked the onions and set the pan over medium-high heat. Bring the mixture to a simmer, then stir in the oregano, salt, pepper, and thyme, all to taste.

4. Gently simmer over medium heat, uncovered, for 20 to 30 minutes, until the flavors have developed.

5. Chill if a cool soup is desired.

6. You can thin this out with some more veggie broth if needed. 

Zesty Spinach Soup with Miso

Ingredients

• 4 cups loose baby spinach

• 2 tablespoons of olive oil

• 1.5 cups coconut milk

• 1/2 cup veggie broth

• 1.5 tablespoons white miso paste

• 3 tablespoons lemon juice

• 1 tablespoon lemon zest

• 1 yellow onion, chopped

• 1 clove garlic, minced

• Pepper and salt to taste

• Olive oil drizzle

• Black or white toasted sesame (optional)

Instructions:

Heat olive oil on medium heat. Add onions and sauté until soften. Add garlic and stir.

Add in broth and miso. Stir until miso has incorporated. Add coconut milk.

Add in spinach, lemon and zest. Stir on low heat until cooked through ( approximately 10 min)

Let cool for a moment. Carefully put batches into a blender and blend until you reach a consistency that you like. ( be careful it is hot)

Pour soup Into glass jars to cool and store for later in the fridge or eat while hot.

Garnish with black or white toasted sesame seeds and Olive oil drizzle