This mushroom miso soup with kelp noodles is high in anti-viral and anti-inflammatory ingredients to help fight viruses and reduce inflammation (sore throat, headaches, body aches, etc), protein to support the immune system and probiotics from miso, the fermented soy soup base for gut support. It should help you get well on your way to recovery if you’re feeling a little under the weather. If you’re not, it tastes delicious anyway!
Mushroom Miso Soup with Kelp Noodles
1.5 tbsp miso paste
1 litre beef/chicken/vegetable broth
250ml filtered water
2 tbsp avocado oil
8 eggs (2 per person)
3 stalks green onions
1 red onion, sliced
3 large garlic cloves, minced
1 bunch kale/collards/ seaweed, chopped
6-8 mushrooms, sliced
2 inch knob of ginger, peeled and finely chopped
1 pack kelp noodles (can be found at The Big Carrot! )
2 tbsp tamari or coconut aminos
1/2 tbsp pepper
1 tsp salt
1. Sautée onion, garlic, mushrooms with oil about 5 minutes.
2. Add chopped greens/seaweed and ginger. Let cook about 2 minutes.
3. Add broth, tamari and water; bring to a boil.
4. Whisk in miso paste ensuring well combined.
5. Reduce heat to medium-high. Add green onions, kelp noodles. Crack eggs into soup and cover for a few minutes until eggs are cooked to desired consistency. Check often.
6. Remove from heat and ladle soup into big bowls being careful not to break the yolks. Top with more green onion to serve.
Note: if you intend to keep a batch in your fridge, avoid adding all of the eggs at once. Simply reheat a portion and add fresh eggs while warming.
Be sure to share your creations with me @megan_rhn !
📷Photo by Alison Marras