Serves about 4.
- 2 tablespoons coconut oil
- 1/4 cup chopped scallions (green and white parts)
- 1 teaspoon freshly grated ginger — I like to use a microplane for this
- a pinch of red pepper flakes (optional)
- 2 cups sliced mushrooms (cremini, button, shiitake, etc.)
- 4 cups of low sodium vegetable broth
- 2 tablespoons of white miso paste (you'll find it in the refrigerated section)
- a couple of handfuls of chopped kale (baby spinach works, too)
- 1 cup of coconut milk
- 1 tablespoon of coconut aminos or tamari
- OPTIONAL: add protein of choice (cubed tofu, edamame, etc.)
- For garnish: microgreens, sesame oil, chili paste, tamari, gomashio spice blend
Heat the oil in a medium soup pot over medium heat. Add the scallions and sauté for a couple of minutes.
Add the ginger and red pepper flakes. Stir and sauté for an additional minute.
Add the mushrooms. Stir and sauté for a minute or so.
Stir in the broth, and bring to a simmer. Simmer gently for a few minutes, until mushrooms soften. Reduce heat to low.
Now it's time to add the miso — but not directly to the pot just yet. Here's how you can incorporate the miso so it'll blend more readily: spoon the miso into a small bowl or measuring cup. Add a ladle of the hot broth, and whisk the mixture together until incorporated. Then, add this miso-broth mixture to the soup.
Still over low heat, add the greens, coconut milk and coconut aminos (or tamari). Add your protein if desired. Give everything a stir, then pop the lid on for a minute or so — just until the greens wilt.
To serve, ladle into bowls and garnish with condiments of choice — garlic chili paste, tamari, and sesame oil are my favorites. Add a small handful of microgreens for additional nutrition and visual appeal.
To watch the video for Coconut Miso Soup, click below!