Who needs chicken soup when you've got miso?
This satisfying concoction is ridiculously easy and soothingly delicious.
But first, let's talk miso. What's so great about it?
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōjikin, and sometimes rice, barley, or other ingredients.
Because it's fermented, miso is a natural probiotic, which is super healthy for the gut.
The World's Healthiest Foods recommends choosing certified organic soy miso, since 90% of U.S. soybeans are genetically modified (GM) these days. The "certified organic" seal offers a lower risk of unwanted contaminants. No need to mess with the bad stuff.
Ok, ready to get cooking?
2 teaspoons coconut oil
1/2 onion, sliced thinly
2 carrots, sliced thinly
3 cups water
2-3 tablespoons miso
2 portabella mushrooms, halved and sliced thinly
1 broccoli crown, chopped into bite-size pieces
2 sheets nori, torn into bite-size pieces
1 avocado, sliced
sesame seeds, to taste
- In a medium-sized pot, heat oil over low-medium heat.
- Add onions and sauté until just translucent.
- Add carrots and sauté until just tender.
- Add water, cover, and simmer for about 5 minutes.
- Add miso, mushrooms, and broccoli, and simmer for another 5 minutes.
- Remove from heat. Stir in nori.
- Add avocado, to taste.
- Sprinkle with sesame seeds.