Lily’s Miso Mushroom Soup

This is recipe we make weekly. Lily is obsessed with Miso soup, and I’m not mad about it. I love that she is getting healthy fermented foods into her diet. Fermented food are something that I am trying to eat daily, so miso checks one off the list.

And this is one of the EASIEST recipes on the planet to make. You can’t fuck it up – honestly. It’s miso paste & veggie broth mixed together. I know you can handle that. The reasons we make it so damn much is because it truly is so simple.

Lily likes to take this to school the next day. I put it in a thermos for her and she loooooves it.

Also, I feel pretty boujee eating miso soup at home. Something about it makes me feel like a real chef. Maybe it’s because I didn’t grow up eating it, who knows.

This is way better than the powdered miso soup from your average asian spot, and MUCH healthier. The reason I started making this at home is because Lily loves is so much at our favorite local Japanese restaurant (but it’s just not the healthiest and god knows what is in it, so I really wanted to try to make it at home). Plus, Food Babe swears by eating miso daily and since I’m all about fermented foods these days, it’s a YES for me

I nerded out one night reading about miso and how to make it, let me just tell you – WOW. The art of making miso is another level. Let’s put it this way – APPRECIATE the miso paste you see at the store. If you tried to make it at home, you would mix it together and 6b months later it wold be ready to be put in soup. Legitimately, it has to ferment for that long, and red miso has to ferment fort even longer. Sooooo, let’s have a moment of silence and appreciate miso-makers all over the world.

Discover more about the art of miso HERE and how to make your own (if you dare) HERE. (I love this guys blog)

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Lily’s Miso Mushroom Soup

Servings 3

Author Ashley Diana

INGREDIENTS

• 4 T White Miso Paste dissolved in water before adding to broth
• 4 Cups Vegetabe Broth
• 1 bunch Scallions, chopped white parts only
• 1 8 ounce carton Sliced Cremini Mushrooms
• 1 cup Rice Noodles (optional)
• 1/2 carton Organic Silken Tofu (optional)
• Salt to taste (optional)
• 1 sheet Toasted Nori, torn into small pieces (or 4-5 small sheets of salted seaweed snacks torn into small pieces)

DIRECTIONS

1. Dissolve miso paste in water in a small bowl and whisk to combine.

2. Add veggie broth, miso paste liquid, and scallions to a soup pot over medium heat.

3. Once warmed throughout (about 10 mins) add mushrooms. Cook for 5 more minutes.

4. If you are using silken tofu, add chunks of tofu to the soup and heat on medium for another 5 minutes.

5. If you are using noodles instead of tofu, I suggest adding the noodles to each serving bowl and adding the broth on top. If you plan on having leftovers I think it's better not to have noodles in the soup broth.

6. One soup is in serving bowls, add seaweed on top! Serve with a miso soup spoon!

If you like this kind of recipe, you’ll love this Ramen Soup!