Serves: 4
This nourishing miso soup is more than just a comforting dish—it’s packed with powerful health benefits. Shiitake mushrooms are rich in antioxidants and beta-glucans, which support heart health by helping to reduce cholesterol and inflammation. Kombu, a mineral-rich seaweed, provides iodine and other essential nutrients that support metabolism and cardiovascular function. The addition of bok choy and green onions brings a dose of fiber, vitamins, and antioxidants, while Hacho (hatcho) red miso offers probiotics that promote gut health, which is increasingly linked to heart wellness. With its deep umami flavor and nutrient-dense ingredients, this miso soup is a delicious way to nourish your body and health, one comforting bowl at a time.
Ingredients (organic/biodynamic):
- 5 oz. shiitake mushrooms
- 1 sheet dried kombu (about 8 inches x 6 inches)
- 6 c. water
- ½ tsp. grated garlic
- ½ tsp. grated ginger
- 4 c. bok choy, green leaf part chopped
- 3 green onions, sliced
- ¼ c. Hacho miso paste
Instructions:
- Clean shiitake mushrooms by wiping off any dirt. Separate the stems from the caps and thinly slice the caps.
- Roughly chop any large stems.
- Combine the shiitake stems, kombu, and water in a large saucepan or pot. Place the pot on medium heat until the water begins to simmer, then reduce the heat to low. Cook for 20 minutes.
- Remove the kombu from the pot and let it cool before chopping into pieces. You will add this back later in step 8. Also, remove 1 cup of cooking liquid and place in a separate bowl; you will need this in step 7.
- Increase the heat to medium-high and bring the remaining shiitake/water mixture to a simmer. Add the shiitake mushroom caps that were sliced earlier, garlic, and ginger and cook for about 4-5 minutes.
- Add the bok choy and green onions and continue cooking for about 2-3 minutes, or until vegetables are tender.
- Meanwhile, mix the Hacho miso paste with the reserved broth. Whisk until the mixture is smooth. Strain the mixture through a fine strainer or sieve to remove any lumps.
- Remove the pot from the heat. Add the chopped kombu and stir in the miso mixture.
- Serve and enjoy!