I felt exhausted yesterday after a two-and-a-half-hour workout that included an hour of very challenging physical therapy for my back and hip. Dealing with chronic pain is a fulltime job. Workouts geared toward rehab aren’t hard like a long run, but they’re very fatiguing and difficult in their own way. When I got home, I felt like I needed a nutritional boost ASAP. I raided the fridge and decided to make miso soup with fresh vegetables.
You can use whatever vegetables you have on hand, and if they’re from an Asian market, even better. I wish I’d had shitake mushrooms, but white button did fine. The one thing I wouldn’t compromise on is organic miso. I’ve read scary things about conventional soy products. This is how I made my miso soup:
- 1 quart water
- 1 head broccoli
- 2 medium carrots
- 2 large mushrooms
- 2 large pieces of wakame (sea vegetable)
- organic white miso to taste
- Chop vegetables while water boils in a pot.
- Add carrots to boiling water for a minute or two, then add remaining vegetables.
- Use a ladle to remove some of your boiling water into a large glass measuring cup. Once water in cup is hot but not boiling, add miso and whisk until it moves freely.
- Boil veggies only a couple of minutes to keep them firm, then remove pot from heat.
- Add miso broth back to soup pot and stir.
- Serve warm.
My brother-in-law loves miso soup and often adds fresh corn, Brussels sprouts, and other goodies. I was fascinated the first time I saw miso soup because it looked like it was alive. When the miso disperses in the warm water, it looks unlike anything else I’ve ever eaten. I’m used to it now, but still enjoy the show when I stir my soup.