Miso soup is not only warm, hearty and delicious, it packed full of healthful nutrients – perfect for warding off sickness during the cool temps of Fall and Winter.
By Pooja Mottl
- 10oz yellow onion (large onion), halved root to stem, halved again, then sauté sliced
- 4oz shitake mushrooms, very roughly chopped
- 1 scallion, very thinly sliced on the bias
- 1 to 1 ½ tablespoons grated ginger
- 4 cups filtered water
- 4 tablespoons brown rice miso
- 2 large chard leaves, rib removed, then sliced into fine ribbons
- 4 hard boiled organic pasture raised eggs, halved (optional)
- Place onions into a large sauté pan over low heat. Stir often to prevent onions from browning. As onions begin to soften, add mushrooms, scallion and ginger, stirring often to prevent from browning. Allow onions and mushrooms to soften fully, about 10-15 minutes.
- Add water and bring to a low boil. In a separate mixing bowl, add miso. Then, using a ladle, add a small amount of miso broth to mixing bowl and stir to incorporate miso paste and broth until it forms into a smooth liquid.
- Turn off heat and add miso liquid to saute pan, stir.
- Place chard ribbons and eggs on top of a single serving of miso or mix in with soup before serving. Enjoy!