Root Vegetable Miso Soup
This year I’m focusing on my microbiome. The microbiome is our gut bacteria. We all have many strains of ‘good’ bacteria that keep our cells functioning optimally and our hormones in check. It’s kind of a domino game inside our bodies. Probiotics are live microorganisms that restore this good gut bacteria. Yogurt, kefir, kombucha, miso, tofu, tempeh, and fermented veggies like pickles have live cultures. The most important thing to remember about these cultures is cooking them kills the bacteria. In most instances this is a good thing, but probiotics don’t survive above 110 degrees. I’ll teach you a trick on adding probiotics without killing the cultures.
I used this weeks turnips and carrots and a few potatoes from several weeks ago. (Editor’s note: radishes and beets would be great additions or substitutes)
1 tbsp Olive oil
4 cups Chicken or veggie broth
3 Lemongrass stalks, chopped in 3-4 inch sections
Garlic clove minced
1 tbsp Tom Yum paste (if you like spicy)
1 tsp White miso paste
Heat oil in a large Dutch oven. Add onion and garlic. Sauté till onion is soft. Add diced veg and broth. Stir in Tom Yum paste if using. I found this at Seafood City. It’s a paste made from lemongrass, tamarind, chili peppers, garlic and a bit of sugar. I’ve seen Tom Yum broth at Schnucks as well with the prepared chicken broth. Bring soup to a boil and then turn the heat to simmer. Cover and cook for 15 minutes or until veggies are soft. Fish out the lemongrass stalks and discard. Purée some or all of the soup in batches in a blender or with an immersion blender. I like some chunks so I blended about half.
In a small bowl, mix the miso paste with a few tablespoons of water. Ladle the soup in a bowl and let sit for a few minutes to cool. Just before eating, add a few spoonfuls of the miso mixture to the soup and dig in.
The soup is fantastic on its own if you don’t want to mess with the miso paste. But it will do your body good. And I will add more recipes for miso so go ahead and get some. Your gut will thank me.
Cheers to a healthy and balanced 2022!