Mushroom Miso Soup
Including fermented foods in your diet is a great way to improve gut health, digestion and all round wellbeing. This is something I work on with nearly every client and can have a positive effect on their health.
Miso is an easy fermented food to add in, as it doesn’t have such a particular flavour as some other fermented foods. Miso is a thick paste made from fermented soybeans and is a staple of Japanese cooking. Go for an unpasteurised version and try not to overheat, so you avoid killing off the beneficial bacteria.
- 1.5 litres water
- 500ml good quality broth
- 450 grams sliced shiitake mushrooms
- 1 pack tofu (drained and cut into 1.5cm cubes)
- 1 tbsp grated ginger
- 2 tbsp tamari
- 100g good quality miso paste
- 100g kale, destalked and roughly chopped
- 5 spring onions, sliced finely
- 2 tbsp sesame seeds
- Add the water and broth to a medium sized saucepan, bringing them to a boil. Reduce to a simmer and add the mushrooms, cooking for 4 to 5 mins.
- Add the tofu, ginger and to the simmering liquid, and cook for a further 2-3 mins.
- Add the miso paste to a small bowl, ladle in some of the broth, and whisk to combine. Add this miso mixture to the pot and stir thoroughly.
- Add the kale leaves and allow to wilt of a minute or so.
- Divide the miso soup into bowls and sprinkle with the spring onion and sesame seeds.