Homemade Miso Soup

So, I actually got a trip in to the gym this morning, it felt great to run, do a little free weights, and about 20 minutes of Pilates and I was ready to tackle the day’s long list. As I was walking out the door, I saw these huge, beautiful, fluffy snowfalkes filling the sky. I think I actually said out loud, “It’s snowing?” I think it’s only flurried here one other day this entire winter, let alone been cold enough for snow. But it actually made me smile to see all this flakes peacefully falling to the ground. Couldn’t ask for a more perfect soup day! I drove home thinking about what kind of soup to make that would be quick enough to enjoy watching the snow fall and also quick enough that I still wouldn’t still be starving 2 hours from now… Miso soup! It’s quick, easy, and perfect for a snowy day. Here’s what you’ll need…

Ingredients:

  • 2 stalks of organic celery-diced
  • 2 stalks of organic carrots-peeled and diced
  • 1 can of cooked organic chickpeas or dried ones-they need to soak for 8+ hours so plan ahead next time you want to make this soup. Dried chickpeas can be found in bulk or packaged already at Whole Foods, Harris Teeter or any Health Food stores.
  • 1/2 white or yellow onion-chopped
  • 1 large package of Shitake mushrooms
  • 4 cups of water
  • extra virgin olive oil
  • 1 cup of organic broccoli-fresh is better but frozen is fine too. (**** I picked a ton of broccoli last fall at a farm, blanched it, then froze it. I’ve had a little stash for all my winter recipes! Great way to eat better and save money too!)
  • 2 Tbsp of white miso-can also be found at stores above.
  • Coarse sea salt

Directions:

  1. Heat olive oil over medium heat in a pot.
  2. Add onion, celery, carrots until tender- about 8 minutes
  3. Add mushrooms, broccoli, and chickpeas and cook for about 4 minutes
  4. Add water and bring to a boil, then let simmer until all vegetables are tender, about 10-15 minutes. Remove from heat.
  5. In a seperate small bowl-dissolve white miso with 2 Tbsp of cold water, add to soup and mix. Finally add salt to taste.

That’s it! It’s that simple! I love this recipe! It’s sooo good and it cuts out most of the salt normally found in Asian soups. I’ve tweaked this recipe to make it mine. Sometimes, I add dried seaweed, or garlic, and even tofu. But if you’d like the orginal recipe, it can found in “Whole Living Magazine.” It’s in the January and February issue. Hope you enjoy it!

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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! www.farmfoodieandfitness.com. When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

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