Miso soup is one of the quickest, most delicious soups you can make at home. And miso, (in case you didn’t already know) has plenty of amazing benefits. For starters, it’s extremely effective in reducing the toxic effects of radiation, smoking, and air pollution. Here are some other great things about miso:

1. Helps fight cancer (the darker the color, the more medicinal properties it has)
2. Great digestive aid (because it’s fermented)
3. Good source of protein

I only started buying miso to make things at home with it several years ago. It was a new taste for me, since I didn’t really eat much Japanese food growing up. I would sometimes just crave warm, savory, salty, broth-like soups. I found myself making a simple stock made from the water of boiled greens, and I would drink it from a coffee mug. I started adding a little miso for flavor and I found it really delicious. Sometimes I even have it with breakfast.

Miso is actually a paste made out of fermented soybeans, salt, and some sort of grain, (usually rice or barley). There are many different flavors of miso depending on what is mixed with the soybeans when fermenting. You can find miso in the refrigerated section of almost any health food store. I would suggest if it’s your first time trying or cooking with it to get a light flavored variety since the taste will not be as strong. Some health food stores (and I know for a fact Trader Joes!) sell freeze dried instant miso soup in small packets which are great for trips!

Here’s my favorite recipe for making a quick and delicious miso soup:

Serves 4

5 cups water
1/2 cup julienned carrots or coarsely chopped baby carrots
1/2 cup sliced celery
1/2 cup chopped kale or small broccoli florets
2 tablespoons white miso or barley miso
1/2 cup chopped scallions
1-2 tbsp. cubed firm tofu

In a large saucepan, bring the water to a boil. Add the carrots and celery and cook for 6-8 minutes. Add the broccoli or kale (or both) after 6 minutes and cook for 4-6 minutes more, or until all of the vegetables are well cooked.

Dilute the miso in 1 cup of the broth and then pour the mixture back into the saucepan. Reduce heat to simmer. (Try not to boil the miso, as this destroys the beneficial microorganisms.) Stir in the scallions and serve.

You could add any assortment of vegetables such as onion, cabbage, bean sprouts, peas, etc.

Enjoy!!