Serves: 4
A staple in Japanese cuisine for centuries, miso soup is traditionally enjoyed for its rich umami flavor and nourishing properties. This version, made with shiitake mushrooms and kombu, creates a deeply flavorful broth packed with heart-healthy benefits. Shiitake mushrooms contain beta-glucans and antioxidants that help support cardiovascular health by reducing cholesterol and inflammation. Kombu, a mineral-rich seaweed, provides essential nutrients that aid metabolism and heart function. Paired with fiber-rich bok choy, green onions, and probiotic-rich Hacho miso, this soothing soup is both delicious and deeply nourishing. Enjoy a bowl of this time-honored dish while giving your heart and body the care they deserve.
Ingredients (organic/biodynamic):
- 5 oz. shiitake mushrooms
- 1 sheet dried kombu (about 8 inches x 6 inches)
- 6 c. of water
- ½ tsp. of grated garlic
- ½ tsp. of grated ginger
- 4 c. of bok choy, green leaf part chopped
- 3 green onions, sliced
- ¼ c. Hacho miso paste
Instructions:
- Wipe the shiitake mushrooms clean of any dirt. Separate the stems from the caps and thinly slice the caps. Roughly chop any large stems.
- Combine the shiitake stems, kombu, and water in a large pot. Place the pot on medium heat until the water begins to simmer, then reduce the heat to low. Cook the mushrooms and kombu for 20 minutes, then remove the kombu from the pot, let it cool, and chop into pieces. Set aside to use in Step 6. Remove 1 cup of the cooking liquid, and place into a separate bowl to use later in Step 5.
- Bring the remaining shiitake stem/water mixture to a simmer over medium-high heat. Add the shiitake mushroom caps that were sliced earlier, garlic, and ginger and cook for about 4-5 minutes.
- Add the chopped bok choy and sliced green onions and continue cooking for about 2-3 minutes, or until vegetables are tender.
- Meanwhile, mix the Hacho miso paste with the reserved broth. Whisk until the mixture is smooth. Strain the mixture through a fine strainer or sieve to remove any lumps.
- Remove the pot from the heat. Add the chopped kombu back into the pot and stir in the miso mixture. Enjoy!
