March 11, 2016
recipe by: Laura Mierzwa, Registered Holistic Nutritionist and Culinary Nutrition Expert
You might know miso soup as one of the best parts about going out for sushi with your friends. In Japan, miso soup is often the main item for breakfast (eaten with eggs, rice, fish, and pickles), and it is often served as a dish for lunch and dinner.
This soup is warm, comforting and savoury, with nice amounts of vegetables and tempeh in every delicious bite. Instead of using the traditional dashi powder, this recipe uses a bone broth.
2 cups bone broth (homemade is best)
2 cups water
1 block organic tempeh, sliced into cubes
2 carrots sliced thin
1 cup sliced mushrooms
1 celery stalk chopped
1 head broccoli (including stems)
4 sprigs green onion chopped
1 tbsp tamari
4 cloves garlic
3 tbsp organic miso paste
1 tbsp fresh grated ginger
2 tbsp coconut oil
cayenne pepper (optional)
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