Green miso soup

Green miso soupOn my journey to increasing my intake of green vegetables and in particular dark green leafy vegetables I created this dish. I was inspired to create a soup that would feel nourishing, filling but also light. It had been raining continuously the last 24 hours and I just wanted to snuggle up with something wholesome.

I found some dried mushrooms in the cupboard and decided to also add these to the soup. I’ve been listening to a few lectures about the benefits of mushrooms, particularly for the immune system so thought why not. I also found some instant white miso soup and knew it would make a lovely base. I’m so happy with this soup that I had to share it.

Ingredients:Green miso soup

  • 1 bock choy, thinly sliced
  • 8 – 10 small florets of broccoli
  • 2 button mushrooms, thinly sliced
  • 1 -2 Tbs coriander
  • small handful of dried wild forest mushrooms
  • 2 packets of instant white miso soup
  • 2 cups of boiled water

Directions:

  1. Add bok choy, broccoli, mushrooms, coriander and dried mushrooms to a large bowl
  2. Pour both instant miso soup powders into a large cup and add the boiled water.
  3. Stir then pour over the vegetables.
  4. Leave for 10 mins for the vegetables to soften slightly.
  5. Enjoy.

I sat at the table listening, snuggled in my pj’s listening to the rain as I enjoyed my dinner. Hope you enjoy this soup as much as I did.

In good health,

Vicki

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