IMMUNITY POWER SOUPS: Miso Veggie Soup

Mover over chicken soup!  Many other warm, steeping soups can boost our immunity and protect against winter colds and illness.  

Miso - if you haven't yet had the opportunity to experiment with miso, you're in for a treat.  Miso is a fermented food sold in paste form that is most commonly derived from soybean and brown rice or barley. Like most fermented foods, miso also contains active bacteria that help arm our digestive tract (and immune system) with a healthy ecology, protecting us from illness.  It is also said that the emollient nature of the linoleic acid in miso promotes soft, silky skin.

Fully Loaded Miso Soup {Protein Rich, Vegan}

• 2 large yellow onions, peeled and coarsely chopped
• 1 tsp chili-garlic sauce
• 3 garlic cloves, minced
• 2 cups sliced mushrooms of choice
• 5 cups low sodium vegetable stock
• 3 cups water
• 1 cup shelled edamame beans, (run frozen beans under hot water for 15 seconds)
• 1 large red bell pepper, coarsely chopped
• 1 large yellow bell pepper, coarsely chopped
• 1 package (about 500 grams or about 2 cups) firm tofu, diced
• 6 Tbsp miso paste, or to taste
• 1 bundle green onion (scallions), finely chopped

Directions:

Sauté onion, garlic, chili-garlic sauce and mushroom with some olive oil in a skillet on the stove top set to low-medium heat until onion is translucent (about 7-8 minutes).

Transfer onion/mushroom mixture into a large pot that you will be using to cook the soup.  Add vegetable stock and water to pot followed by edamame, bell pepper and tofu, stirring to combine over medium heat.  Allow mixture to come to a boil before reducing heat and adding miso.  Stir to integrate miso thoroughly and finally, add green onions (scallions) just before serving. 

Source:  Inspred Edibles blog