This mineral-rich soup is soothing, nourishing, and loaded with digestion and immune-supporting ingredients from the seaweed, garlic, ginger, mushrooms, and miso. (It’s also vegan and gluten-free.) To make it a meal, add shredded chicken or cubes of firm tofu and/or serve with a side of rice.
I especially enjoy this restorative soup after a long run when I crave salt and hydration. The broth soothes my digestive system before eating a big meal.
Miso Soup Ingredients
2 tablespoons dried wakame*
2 tablespoons extra-virgin olive oil
2 carrots, peeled, cut into matchsticks
1/2 yellow onion, sliced into half moons
1/2 teaspoon fine sea salt
2 heaping cups sliced mushrooms
4 cloves garlic, minced
1 tablespoon grated ginger
1/4 teaspoon fine sea salt
6 cups filtered water
1/4 cup barley or red miso
soy sauce (shoyu or tamari), to taste