Prep Time: 5 minutes
Cook Time: 25-35 minutes
I love having miso soup when I have sushi, and now that it is getting chillier here, I have been wanting warm soups. This miso soup is really quick to whip up and you can use whichever veggies you'd like. I used what I had on hand.
- handful of brussel sprouts, ends chopped off and sliced in half
- 2-3 green onions, finely chopped
- handful of shiitake mushrooms, sliced (I used canned shiitake mushrooms - you can use dried or fresh)
- a few baby bok choys, chopped
- 1-2 tsp seasoned rice vinegar
- 1-2 tsp liquid aminos / coconut aminos / low sodium soy sauce
- red hot pepper flakes, to taste (omit if you don't like spicy foods)
- 2-3 tbs miso paste
- Prep all the vegetables. Add a few cups of water and the brussel sprouts into a pot. Once it starts to boil, reduce to a simmer and cook until they start to become soft.
- Then add in the green onion, shiitake mushrooms, bok choy and the vinegar, liquid aminos/soy sauce and hot flakes. Continue to simmer for about 15 minutes.
- Carefully remove some of the liquid into a bowl and add in the miso paste and stir until dissolved. Add it back into the pot. Stir and cook for a few more minutes or until the vegetables are tender.
- Enjoy and adjust flavour to your liking. :)