Gut-Healing Miso & Mushroom Soup
Serves
2
Cook Time
Dietary
Vegan
Vegetarian
Dairy-Free
Ingredients
- 1 tsp sesame oil
- 2 garlic cloves, finely chopped
- 1-inch piece of ginger, grated
- 1 cup shiitake or mixed mushrooms, thinly sliced
- 1 tbsp organic white or brown miso paste
- 1 sheet nori or small handful dried wakame
- 1 spring onion, chopped
- 600ml (2.5 cups) filtered water
- Optional: tofu cubes or cooked edamame for protein boost
Method
- In a saucepan, heat sesame oil over medium heat. Sauté garlic, ginger, and mushrooms for 2–3 minutes, until fragrant and softened.
- Add filtered water and seaweed. Simmer gently for 5 minutes.
- Remove from heat and stir in miso paste until fully dissolved (avoid boiling to preserve its probiotic benefits).
- Add tofu or edamame if using. Ladle into bowls and top with chopped spring onions.
Seaweed brings iodine to support thyroid health. Miso offers probiotics and enzymes that benefit digestion. Ginger and garlic amplify anti-inflammatory and immune-boosting effects.
