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.