Taking Miso Broth to the Next Level

Michelle Montezon Halaska
Dec 11, 2017
2 min read

Since my last blog post on November 29th, I realized that I wanted to showcase another one of my favorite broth recipes, and then share about how to elevate this already delicious broth to create a delicious soup. First though, you will need to start by making this "Simple Miso Broth" for your base:

Simple Miso Broth

Makes about 8 cups

4 tablespoons yellow miso paste

1 teaspoon kelp granules

2 quarts (8 cups) water

Blend all the ingredients together in a blender until the miso is fully dissolved. Use in soups as directed, or warm over low heat to enjoy as a sipping broth. The broth may be stored in the refrigerator for up to 1 week, or kept in the freezer for several months.

These broths are a great base to make superfood soups. If you are considering adding soup to your weekly menu this winter, I highly recommend, Julie Morris', Superfood Soups cookbook (http://www.juliemorris.net/books/) to keep your tastebuds dancing - while packing-in superfood nutrients into this warming meal. Morris' Golden Cauliflower Soup with Seared Mushrooms is one of my favorite superfood soups from this cookbook collection:

Golden Cauliflower Soup with Seared Mushrooms

Makes 6 cups / 4 servings

2 Tbsp shelled raw pistachios

1/4 tsp wheatgrass powder (optional)

Sea salt

Grind pistachios very finely and add in the following 2 ingredients above. Set aside.

1 Tbsp coconut oil

2 leeks, sliced thin, white and light green parts only

2 cloves garlic, minced

1 1/2 lbs cauliflower, cut into 1" pieces

1 tsp fresh thyme leaves, minced

1/2 tsp ground turmeric

1/4 tsp cayenne pepper

4 cups Simple Miso Broth (*see above for Julie's Miso Broth receipe)

1/2 cups raw cashews

1 cup wild mushrooms, such as maitake, shiitake, and/or chanterelle

1 Tbsp grape seed oil (*I like to use ghee)

2 Tbsp minced parsley

1/4 cup microgreens

Warm the coconut oil in a heavy- bottom pan over medium heat. Add the leeks and garlic, and cook 2-3 minutes until leeks are softened. Stir in the cauliflower and thyme, and cook for a minute longer. Add the turmeric, cayenne, and the miso broth, and turn the heat up to high. Bring to a boil, cover, and reduce heat to medium low. Cook for 20 minutes, or until cauliflower is very soft. Remove the pot from the heat, and add the cashews. If you have an immersion blender use that or blend in a blender in batches until you get a smooth consistency.

Cut or tear the mushrooms into pieces. Warm the ghee or grapeseed oil over high heat. Once the oil is shimmering add the mushroom pieces in a layer and leave for 1-2 minutes to sear. When the mushroom bottoms have turned golden flip to sear for another 1-2 minutes. Transfer the mushrooms to a bowl and add the parsley, season with salt, and toss well.

Serve up the soup and sprinkle with ground pistachio mix and mushrooms on top along with microgreens. Soups like this one are a smoothies counterpart for the cooler months. Enjoy this soup when the winds are high and the temps are low. You'll be packing in the nutrition, which is a great way to stay healthy this viral season!