Warmth and Wellness: Nutrient-Dense Miso Soup

This Nutrient-Dense Miso Soup is more than just a meal; it is a restorative experience for the body and soul. By combining the probiotic power of fermented miso with the anti-inflammatory properties of fresh-harvested ginger and turmeric, you create a bowl of liquid vitality. When you use bok choy or mixed greens from your Seasonal Garden Kit, you are ensuring that your Nutrient-Dense Miso Soup is packed with peak levels of Vitamin C and minerals.

Ladleing the hot broth directly over raw garden greens allows them to wilt gently, preserving their vibrant color and delicate nutrients. This Nutrient-Dense Miso Soup represents the best of garden-to-table living—simple, wholesome, and deeply connected to the seasons.

Ingredients:

• 4 Tablespoons miso paste
• knob of ginger 
• knob of tumeric
• a few cloves of garlic
• 1 large shiitake mushroom
• ½ block of firm tofu
• 3 Tablespoons olive oil
• splash of tamari or soy sauce
• sesame seeds
• toasted sesame oil
• dried seaweed 
• bok choy or mixed greens of choice
• green onion

Directions:

1. Peel and chop ginger, turmeric and garlic.
2. Steep peelings of ginger & turmeric in hot water for a soothing tea while cooking.
3. Heat oil in an iron skillet or soup pot and saute the spices.
4. Toss in sliced shiitake mushrooms, cubed tofu and green onions.
5. Add a splash of tamari or soy sauce & sesame oil.
6. To create the broth, add a few cups of water & the miso paste. Warm on medium heat.
7. Place chopped greens into each soup bowl and ladle the hot miso on top to wilt.
8. Garnish with sesame seeds, seaweed and a drizzle of toasted sesame oil.