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Miso-Ginger Soup

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  • Author: Annie
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20

Description

Pure and simple comfort food.


Ingredients

Scale
  • 2-inch piece of ginger, peeled and microplaned (or finely minced)
  • 6 cups water
  • 34-inch piece kombu
  • 4 Tbsp. white miso
  • 3 Tbsp. red miso
  • 1 tsp. tamari or soy sauce
  • 2 scallions, chopped + additional for garnish
  • fresh cilantro, chopped

Other add-ins, if desired

  • cubed silken tofu
  • thinly sliced shiitake mushroom caps
  • grated carrots
  • buckwheat noodles

Instructions

  1. Put 6 cups water in a large saucepan. Add the kombu and the microplaned ginger. Gently heat to a simmer and cook for about 10 minutes. Remove kombu. If using add-ins, put them into the soup now and simmer for a few minutes, just to slightly soften the vegetables. (I cook the buckwheat noodles separately and just stir them into the soup at the end.)
  2. Whisk in the miso and the tamari. Do not let the soup boil. Cook for about 30 seconds.
  3. Divide soup among 4 or 6 bowls and garnish with additional scallions and cilantro, if desired.


Nutrition

  • Serving Size: 4
  • Calories: 92
  • Sugar: 4
  • Sodium: 1245
  • Fat: 3
  • Saturated Fat: 0
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 13
  • Protein: 5
  • Cholesterol: 0