This soup will heal you from the inside out. It is packed with vegetables and simmered in a homemade miso broth that is earthy, savory, and warming.
You can change up the vegetables to suit your family’s needs and serve with your noodle of choice.
This is our typical Sunday night meal, but it is cold and rainy here today so it only felt right.
Enjoy!
Ingredients
1 tbsp toasted sesame oil
1 onion, diced
1 large carrot, diced
1/2 large head cauliflower, chopped into florets
6 cups broth
3 tbsp chickpea miso or miso of choice
1/2 large head cabbage ( about 3-4 cups ), rough chopped
2 cups shiitake mushrooms
2 tbsp tamari
2 tsp sriracha
Salt to taste
1 tbsp fresh lime juice
Optional Ingredients/ Toppings
Zucchini , zoodled into zucchini noodles
Noodles of choice
Sesame seeds
Green onions
Lime
Avocado
Directions
Heat a soup pot or dutch oven to medium heat and add the toasted sesame oil.
Add the onion and carrot and sauté 2-3 minutes. Add ginger and garlic. Cook for two minutes.
Add cauliflower and saute 3-4 minutes more, just to begin to soften the cauliflower.
Stir in the broth, cabbage, and mushrooms.
Place the miso paste into a small bowl, add a little hot broth and whisk until smooth. This will ensure it doesn’t clump.
Stir the miso into the soup and continue bringing the soup to a roaring simmer. Once the veggies have reached a simmer, turn heat to low and allow the flavors to continue to meld for at least 15 minutes. Stir in the fresh lime juice.
