Hot and Sour Miso Soup

I love this soup! It is so nourishing on so many levels. Just make sure to purchase organic, non-GMO, fermented miso.

I used red miso for this one.


8-10 shitake mushrooms

2 stalks bok choy, sliced thin

1 cup boiling water

7 cups vegetable stock

2 tablespoons minced garlic

1 tablespoon minced ginger

2 tablespoons rice wine vinegar

3 tablespoons tamari gluten free soy sauce

1-2 jalapeno peppers, deveined, de-seeded and minced

2 teaspoons toasted sesame oil

2 tablespoons arrowroot powder (healthy alternative to cornstarch)

¼ cup red miso



Simmer the onions, garlic and ginger in the sesame oil for 2 minutes. Add the mushrooms and bok choy and ½ cup of vegetable broth and sauté for another 3-4 minutes. Stir in the rice wine vinegar, tamari and jalapeño. Add the rest of the vegetable broth and water.

Simmer until veggies are at a desired tenderness, about 5-7 minutes.

Place the miso in a bowl and mash in ½ cup of the vegetable broth. Add to the vegetables and soup and stir to combine.

Dissolve the arrowroot powder in ¼ cup cold water. Add to the soup and bring to a gentle boil, stirring. The soup will become slightly thickened.

Once married- remove from heat. Too much heat will change the miso taste and remove some of it’s beneficial properties.

Add scallions if desired.


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