I recently was under the weather with stomach issues…never fun. As I was attempting to nurse myself back to health, a friend of mine suggested Miso soup. She graciously handed me a bit of miso paste, some frozen rice, and instructions on how to make it. Not only did it taste good, but I after a bit of research I found that miso has many health benefits. It is known to strengthen the immune system, reduce the risk of certain cancers, and is good for the skin. But best of all, it tasted delicious and soothed my stomach ailment. I was sold!
There are many different kinds of miso and a variety of ways to prepare it. I’m sharing a simple vegetarian version that works for me, but feel free to experiment!
- 1 tblsp miso paste (I use Miso Master Organic sweet white miso from Whole Foods) You can use more or less to taste
- ½ tsp Better than Bouillon seasoned vegetable base from Whole Foods (you can also use a half of a vegetable bouillon cube)
- 1 cup frozen rice (I like Trader Joe’s organic jasmine rice)
- Approximately 4oz of sliced mushrooms (I love to use shiitake mushrooms)
- 2 thinly sliced green onions
- 2 cups of water
- Saute sliced mushrooms in a bit of olive oil. Set aside.
- Dissolve vegetable base in 2 cups of boiling water to make a broth. Spoon a small amount into a bowl and set aside to cool.
- Add rice to boiling broth and cook for 3-4 minutes.
- Add mushrooms and turn off heat.
- Whisk miso paste in the broth that you set aside until smooth. Add to soup and stir to combine.
- Divide soup among 2 bowls and garnish with green onions.