Homemade Easy Miso Soup Delight

If you’ve ever eaten at a Japanese restaurant, there’s a high chance you’ve had miso soup as it’s often served as a starter. But you don’t need to order out to enjoy the cancer-fighting benefits of this healthy dish. You can easily prepare this miso soup recipe at home. Why is miso soup so good for you? It lies in the power of fermentation, which helps improve digestion and makes nutrients more bioavailable and helps manage and prevent diseases. Additionally, miso soup is relatively low in calories and has good macros, with 128 calories per bowl and 24 grams of carbs, 2 grams of fat, and 7 grams of protein.

What makes this miso soup recipe so nutritious is properly prepared miso made from soybeans. Although I’m not usually a fan of soy, since the beans are fermented, miso is loaded with probiotic benefits. And making the best miso soup recipe from scratch means you can avoid the additives and excess sodium often found in restaurant versions. I love this easy miso soup recipe with mushrooms and greens as a meal starter or even as a hot tonic when I feel a cold coming on, as ginger has immune-boosting qualities. I’m sure you’ll enjoy it too.

While I’m generally in the “no soy” camp, what sets miso apart – and similarly natto and tempeh, two other soy products – is that they’re fermented sources of soy. When you ferment soybeans, you get a completely different product with a different set of available nutrients. Only organically grown fermented soy products like miso, tempeh, or natto are the types of soy I recommend consuming for this reason.

How do you make miso soup from scratch? First, heat the broth. Water is fine too, but the broth will give the Japanese miso soup recipe more flavor. Meanwhile, prepare the vegetables. (Pro tip: Freeze the fresh ginger before making this soup; it’ll grate easily.) Once the broth is simmering, add the mushrooms, onion, garlic, ginger, collards, and coconut aminos. Cook for 5 minutes. While that’s happening, in a small bowl, whisk together the miso with a little hot water until it’s thoroughly combined. Then, remove the broth and vegetable mixture from heat and add the miso. You can customize this miso soup recipe with your favorite mushrooms. For example, I haven’t specified a particular type here because they all taste great in this soup. Use morels, baby bellas, crimini, shiitake, oyster – choose your favorite or get a variety from the farmers market if it’s on sale. If you like a bit of heat, hot peppers would be a great addition. Make this miso soup recipe with the vegetables of your choice.

Other Flavorful Soup Recipes

• Thai coconut soup
• Tom kha gai
• Pumpkin cashew soup
• Pho
• Tuscan white bean soup
• Greek avgolemono soup
• Red lentil soup

Miso Soup Recipe