Immunity Boosting Miso Soup
Recipe type: Main
Cuisine: Vegan
makes 4 large servings
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon fresh ginger root, grated
  • 2 cups mushrooms, sliced
  • 3 cups vegetable broth
  • 3 cups water
  • 1 tablespoon braggs amino acids or tamari
  • 1 tablespoon toasted sesame seed oil
  • 2 tablespoons miso paste (thinned out with a little water)
  • large handful of baby spinach
  • 1 cup julienne sliced carrots
  • ½ cup organic extra firm tofu, cubed
  • pinch wakame flakes
  • 3 scallions, thinly sliced
  1. Add olive oil or oil of your choice to a large soup pot over medium-low heat. Add garlic and fresh ginger root, sauté until fragrant. Add mushrooms and sauté until they release their moisture. Add broth and water and simmer on low for 30-45 minutes.
  2. Remove mushroom broth from heat and stir in bragg's amino acids, toasted sesame seed oil and miso paste. (before adding miso to soup, thin miso paste out by mixing with a little water in a small bowl)
  3. Before serving add spinach, carrots, tofu and wakame flakes to a bowl then add steaming broth on top. Garnish with scallions and serve with brown rice.
Recipe by BeginWithin Nutrition at
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