Friday, November 9, 2012

Miso Lemongrass Probiotic Soup

I was feeling a bit under the weather for the past couple days... Runny nose, dry throat and itchy eyes. I felt like my immune system was down; maybe it was because of the hurricane we just had in my area... or maybe it could have been the nor'easter! Whatever it was, my body was out of whack, and I needed something nourishing to make me feel better.


I craved something full of phytochemicals and probiotics, so I thought I'd make a healing soup. I made up this soup by combining the flavors and ingredients of my two favorite soups: Vietnamese Pho and Japaneese Yosenabe soup. It was really, really good... And after I devoured a large hot bowl of this magical soup, I felt all better.





Miso Lemongrass Probiotic Soup
Miso Lemongrass Soup with Sprouts, Bok Choy, Shitaki Mushrooms, Squash and Cilantro
by Sarah Farsh November 9th, 2012
  • 1 yellow onion, sliced
  • 1 head broccoli, florets
  • 1 head baby bok choy, sliced
  • half acorn squash, seeded and sliced (or squash of choice - I kept the skin on.)
  • 2 cups shitaki mushrooms, whole
  • 1 sprig of lemongrass, copped
  • 1 tbsp fresh ginger, minced
  • 4 tbsp miso paste
  • 1 tsp red chili flakes (leave out if your a baby)
  • 5-7 cups of water (depending on how soupy you'd like this to be)
  • Garnish: hand full fresh cilantro, raw sprouts, 1 raw jalapeno sliced, and a heavy drizzle of Sirracha sauce.
In a large soup pot, boil squash in water. Add (in this order) broccoli, onion, bok choy, mushrooms, lemongrass, ginger and chili flakes. Let boil for 2 minutes, then turn off heat. Stir in miso paste once soup stops boiling. *It's important not to boil the miso paste because it kills the healthy enzymes it has to offer you. Ladle soup into a large bowl and garnish with cilantro, raw sprouts, jalapeno and the optional Sirracha sauce.

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