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.