Loaded Miso Soup Bowl

Loaded Miso Soup Bowl

When it’s cold outside there is nothing quite like a nourishing bowl of soup, and I love miso soup – it’s one of those foods I think of when I think of comfort. Sometimes it’s a simple broth, but often I love to load it up with veggies, crispy tempeh and noodles to make it a satisfying meal.

Comfort isn’t the only thing miso soup provides though — it is a wonderful food to feed our friendly gut bacteria, important for our gut health. And combined with all this fibre and other fermented foods? Your gut bacteria are going to be LOVING you for eating this soup! 🙂

This is one of the recipes I taught in our Healthy Gut Month in the Plant-Based Eating Support Network Group. In the group we tackle a different topic each month, and there are weekly cook-alongs/nutrition talks, ongoing support, resources and recipes provided. Looking for healthy living inspiration? Consider joining us!

Now, onto the recipe!

Serves 4

(note: don’t make more miso soup than you’re going to consume because it doesn’t keep or reheat well)

Ingredients:

Stock:

  • 8 cups water
  • 1 large thumb sliced ginger
  • 2 cloves garlic
  • 1 2-inch piece of kombu
  • a handful dried mushrooms (optional)
  • 5-6 tbsp light-coloured miso, to taste – I use aka or shiro (this gets added later)
  • Dash of braggs soy seasoning/tamari (optional)

Ingredients to load your bowl with:

  • simple sautéed tempeh strips – 1 cake
  • a few pieces of wakame or cut up nori seaweed (optional) and/or a large handful of kale strips
  • 2-3 cups butternut squash, cut into ½-inch cubes and steamed
  • 1 package soba noodles, cooked
  • 1 cup fresh shitake mushrooms, sliced
  • bean sprouts (optional)
  • sauerkraut (optional)
  • 2 green onions, julienned or chives, chopped
  • (see variations below for other ideas and substitutions)

Directions:

  1. Make Stock: place water, ginger, garlic, kombu and dried mushrooms (if using) into a saucepan and bring to a boil. Turn heat to low-medium and simmer for 15-20 minutes. Strain the ginger, kombu and mushrooms out of the stock (you can save the mushrooms for use elsewhere) so that you have a clear stock.
  2. Prepare Squash: cut into ½-inch cubes and steam until tender, 10-15 minutes
  3. Prepare Tempeh: cut into strips and dry roast until they are starting to look crispy. Season with braggs soy seasoning/coconut aminos/tamari and liquid smoke or smoked paprika on both sides. Remove from heat when everything is golden and well incorporated.
  4. Once the tempeh is done set it aside, add a little water (about 1 tbsp) to the same saucepan and saute your mushrooms until softened, just a couple of minutes.
  5. Prepare Soba Noodles according to package directions.
  6. Once all the components are ready remove a cup or so of the stock from your pot and mix the miso with it until it is well incorporated and dissolved in the stock. Add that to the main soup stock and stir well. If necessary you can heat the soup again, but don’t boil it or you will kill the probiotics in the miso.
  7. Add the kale and/or seaweed to the stock and cook for a couple of minutes, until softened.
  8. To serve place noodles in a bowl and ladle some stock with greens over it. Add mushrooms, squash, and all the rest of your toppings. Taste the soup and adjust to taste, adding a dash of braggs if necessary. Serve immediately.

Variations:

  • Add fermented veggies or kimchi instead of sauerkraut
  • Add a small handful of sea asparagus, in season
  • Add tofu or edamame instead of tempeh
  • Add cooked brown rice or another grain instead of noodles

To scale this recipe up for more people:

  • Generally, use 1.5 cups water per person, and 2 slices of ginger per cup in the stock. Use 1 inch of kombu per 3-6 cups of water and ¾-1 tbsp of miso per cup of soup and scale the other ingredients up accordingly. **The darker the miso the saltier it is, so adjust to taste.

Want to print the recipe out? You can do so here.

Join the Plant-Based Eating Support Network Group!

Interested in more recipes, tips, live cook-alongs and whole food plant-based nutrition classes, not to mention support and inspiration for healthy, delicious plant-based eating and living? Join us in the Plant-Based Eating Support Network Group — new subscribers are welcomed at the beginning of each month. You can find all the details about the group here.

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