Friday, April 16, 2021

Miso Soup With Greens- -Oil Free




Miso soup is quick and easy to make and is tasty and healthy. 

It simply involves purchasing a container of miso paste (There are many varieties). I buy a variety that is organic and gluten-free. It could be made from soybeans, chickpeas or other beans and may be red, white, or yellow in color. ...This last time I bought a container, it was made from chickpeas and it was white. I found it at Whole Food markets.

The picture below is made from beans.

 Gochujang, Miso, Maryland State

Miso paste is flavorful on it's own and makes a tasty broth. On occasion, I have just made the broth, which takes no more effort than making a cup of tea. I simply topped it with chopped scallions. 

 
Miso Master Miso Mellow White Organic, 16 oz

This miso soup includes greens. My favorite green is baby bok choy which is also sold by the pound at Whole Food markets. Of course you could also find any of these items in an Asian supermarkets. 

Bok Choy, Greens, Cabbage, Vegetable

Regardless, this is also a very easy recipe and a very healthy recipe. 

Spoons, Chinese, Stacked, Soup

Greens are a vital part of any diet and provide alkalinity and calcium with very few calories, zero fat, and good fiber. In addition, greens can help the liver detox. If you do not have bok choy, you can use another green such as baby kale.

Miso paste is a fermented food which provides essential bacteria to our gut which in turn helps our digestion. Miso paste also contains B vitamins, folic acid, vitamin E, and vitamin K.
 
To preserve the nutrients in miso paste, I never boil it. I add the miso after the broth finishes cooking. 

How to add miso paste to soup
Use a small mesh colander and a tablespoon of miso paste per 8 ounces
1. Place a tablespoon of miso paste into a small fine mesh colander. 
2  Remove the soup from the stove
3. Place the colander into the soup
4. Using the back of a tablespoon, rub the miso paste through the mesh colander into the soup. 
5. Use a tablespoon for 8 ounces of soup

Ingredients
4 cups of water
4 tablespoons of organic miso paste 
1 cup of chopped scallions
1 cup of chopped bok choy or kale 
1 cup of chopped spinach
Cracked pepper 

Variations: 
Optional: 1 cup of sliced carrots added with bok choi
Optional: if you like soup with a kick, you can always add a chili pepper with the bok choy.. 

Directions: 
Add water and bok choy to a small soup pot. Bring to a boil and simmer for 2 minutes. Add spinach and cracked pepper. Follow the directions for how to add miso to soup
and add the miso to the soup, Top with scallions and serve.



Sharing on Deb's Souper Sunday 




12 comments:

  1. I love bok choy, but I definitely need FAT with them. LOL

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  2. The soup looks good. We’ve added baby book choy to our menu lately. We love it.

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  3. This soup would be perfect with some of my bolting greens. I always have miso paste in the fridge, but don't use it nearly enough. Good inspiration.

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  4. That's the exact miso container in my refrigerator now. One good thing: miso has a very long shelf life, so you don't need much but it lasts through many soups.

    be safe... mae at maefood.blogspot.com

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  5. Thanks Judee for this delicious Miso Soup recipe. Is it in your book? I'll pin it to my soup's on at my house board at Pinterest. Have a beautiful weekend.

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  6. Thanks, Judee. Canadians are not supposed to travel. The US Canada border has been closed for a year and continues to be closed except for essential travel. The government cancelled all flights to "sun" destinations such as the Caribbean and Mexico from Jan to April. When Canadians do return to Canada by flight they must quarantine at an airport hotel for three days. But many people find ways to get around the rules. Some are shipping their RVs/cars (legal) across the border and then flying and picking it up and driving. Flights are not cancelled into the States, though. These people are irresponsible and dangering others. Are there no quarantine rules when they get to Florida?

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  7. This soup sounds delicious. I buy baby bok choy most weeks.

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  8. I think my comment sent before I meant it to--wanted to say thanks for sharing with Souper Sundays this week.

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  9. Delicious!....I love miso, and I use it in vegetable's soup to give a different salty taste....this soup looks tasty!.....Abrazotes, Marcela

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  10. Okay, I am going to try this I think!

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  11. your miso soup with greens really does look good to me and i'd welcome it today, as its not too cold or too hot. its just right.

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  12. Yeah..Nice recipe for today's dinner.

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