It’s that time of year where it feels like everyone around me is getting sick left and right. In these conditions sometimes it feels like a constant struggle to keep my nose from running at all times. And it’s not a great look if you’re like me and have a job where you have to talk to people a lot . This soup right here is the answer to all the times that you think to yourself “oh no, am I getting sick??!!” And that’s where it got it’s title, Immunity Boosting Vegetable Miso Soup.
I’ve been thinking about attempting some form of miso soup for a while now because it really is one of my favorite things to eat when I’m sick, especially when you add a little spice to get the sinuses cleared up a bit! I was sketched out because miso is a super expensive ingredient, but let me tell you, that box in the grocery store goes a loooooong way. You don’t need very much for it to get a truly phenomenal tasting soup. If you can’t find miso paste, it’s usually by the Asian food in the international isle, but it could be near the refridgerated vegetarian food section as well.
Now for what truly makes this soup the perfect healing soup. It is loaded with fresh and ground turmeric, ginger and garlic, all known to be fabulous immune boosting and anti-inflammatory ingredients. It also has that kick of spice from the red pepper flakes and jalapenos to clear out a stuffy nose. AND it is loaded with fresh vegetables and dark leafy greens so it’s packed with nutrients.
Not only will this soup make you feel better, it’s incredibly low fat, low carb and healthy! So it’s great for New Year’s resolutions and, perhaps most importantly it tastes fabulous. It has a great tang from the miso and the turmeric and the perfect amount of spice.
This soup kicks the crap out of ordinary chicken noodle soup I promise! We have now made it three weeks in a row at my house and I swear I can’t get enough of it and I get so many compliments when I reheat it at work about how good it smells and looks. I might even bring in a big pot for the girls to try!
Until Next Time,
Immunity Boosting Vegetable Miso Soup
Packed with vegetables and anti inflammatory, immune boosting ingredients, this soup is the cure for frigid temperatures and the runny nose that comes with it.
Author: Jackie DeSana
Recipe type: Soup
Cuisine: Vegan, Vegetarian, Japanese
Serves: 8 servings
- 2 tbs olive oil
- 1 tbs fresh turmeric
- 3 tbs fresh ginger
- 6 cloves garlic
- 1 white onion
- 2 cups rainbow chard (or Kale or any other dark leafy green)
- 3 tbs white miso paste* (see notes)
- ¼ cup fresh parsley (or substitute dry)
- 1 tsp each salt and pepper
- 4 carrots, sliced into rounds
- 3 stalks celery, sliced thin
- 8 oz mushrooms, sliced
- 3 jalapenos, cut in half and sliced
- 2 lemons, juiced
- 1 tsp soy sauce
- 1 tbs apple cider vinegar
- 2 tsp red pepper flakes (optional)
- 2 tbs ground turmeric
- 5 cups vegetable stock
- 1 14oz block of extra firm tofu, sliced into ½ inch squares (optional)
- Start by prepping and chopping all of your vegetables, this makes it easier so you're not catching up on chopping as you go through the recipe. Cook the tofu in the oven according to these directions.Heat the olive oil in a large pot over medium heat, then add in the onions, celery and mushrooms and sautee for approximately 8 minutes or until the mushrooms have cooked down and their juices have evaporated.
- Next add in the garlic, fresh turmeric and ginger and cook, whisking occasionally, for 5 minutes until the vegetables start to turn the orange color of the turmeric.
- In the meantime, whisk together the miso paste, lemon juice, vinegar, soy sauce, red pepper flakes, salt and pepper and ground turmeric in a medium bowl until it becomes a sauce. You may need to add a little bit of water (a tablespoon at a time) to thin out the miso but the lemon juice did it for me.
- Add the carrot slices into the bowl and stir to combine with the other vegetables. Then add in the miso sauce and stir until all the vegetables are coated in it. Continue stirring for 3 minutes.
- Add in the vegetable stock and turn the heat to high and bring to a boil. Once it starts boiling, turn the heat down low and simmer for 20 minutes or until the carrots are softened.
*For the baked tofu, just toss the tofu squared in paprika, salt and pepper and bake for 30 minutes!