This soup is so fast to make, dinner will be ready in 15 mins! Miso is fermented soy beans. The fermentation process makes it great for healing the gut and aiding in digestion. The fermented soy, despite tasting quite salty, doesn’t increase your blood pressure and in fact is very hearty healthy.
Prep: 5 mins Cook: 10 mins
Ingredients: miso paste, nutritional yeast, onions, garlic, turmeric, black pepper, leafy greens, sprouted mung beans (a source of plant-based protein)
You will have to taste this one to get it to your personal liking but I will give you the proportions I use for 2 people.
- 1 onion chopped
- 3 garlic cloves chopped or crushed
- 1 tbsp turmeric + a dash of black pepper (you need the black pepper for the turmeric to be properly absorbed, you won’t even taste it in the soup)
- 2 tbsp miso paste
- ¼ cup nutritional yeast
Directions: In your soup pot add about 1/8 cup of water. Fry the onions, garlic, turmeric and black pepper until the onions are clear. Add into the pot 2 heaping tbsp of miso paste, about 1/4 cup of nutritional yeast and 5 cups of water. Whisk until the miso paste is dissolved. Heat until boiling then simmer until you are ready to eat it.
This time I added a load of fresh greens and my sprouted mung beans into the bowl and then poured the soup over top. In the past I’ve added rice, noodles, buckwheat, potatoes… Be creative and enjoy!
TIP: If you add closer to 1 cup of nutritional yeast the soup takes on a cheesy flavour.
I hope you enjoy energizing your body with these nutritious plant-based meals!
Plant Based Jenny 