Chilly summer nights call for warm healing soups. Miso is one of my favorites because it has beneficial bacteria that influence our gut micro-biome! The bacteria in miso are no longer living like they are in a yogurt, however, the benefits are similar!
To add flavor I like to make the broth with ginger and kombu to give it spice and a savory umami taste. Kombu is a type of seaweed packed with essential vitamins and minerals like vitamins A, C, calcium, iron, and iodine.
But the best part of this soup is the flexibility. Use any veggies you have, add the paste, the broth, and enjoy.
Have fun with this, make it as simple or as complicated as you would like. The ginger kombu broth freezes well to save for another quick weeknight meal.
Easy Miso Soup
1 inch ginger, peeled
1 inch kombu
1/4 cup white miso paste
1/2 yellow onion
1/2 cup shredded carrots
1/2 cup bean sprouts
1 red pepper, cubed
1 zucchini, chopped
1/2 cup snap peas, trimmed and halved
2 nori sheets, cut into 1x1inch squares
Add 6 cups of water to a soup pot. Add ginger and kombu, bring to a boil and simmer covered while you prep the veggies.
Heat 1 TBS avocado oil in a large sauté pan. Add onion and sauté until translucent. Add carrots, bell pepper, zucchini, and snap peas. Cook until softened, add bean sprouts and sauté for 3 minutes.
Meanwhile, in a soup bowl add 1 TBS white miso paste and a splash of broth. Using a spoon mix until paste is fully dissolved. Add desired amount of nori squares and veggies. Top with broth and enjoy.