This miso broth soup is a simple and nourishing recipe that’s easy to customize. Add your favorite vegetables and protein to make it a full meal. This broth is especially comforting during cold and flus season and includes ingredients known to support immunity, digestion, and overall wellness.

Scallions are often used in traditional remedies for early cold symptms.

Miso, a fermented soybean paste, supports gut health and may help reduce inflammation.

Shiitake mushrooms are well known for supporting the immune system.

Enjoy this soup as a light meal or a soothing starter.

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Ingredients – Makes 4 small servings

• 10 dried shitake mushrooms, rehydrated and sliced
• 6 cups water
• 1-inch piece fresh ginger, cut into thin strips
• 3 scallions, chopped
• 4 to 6 tablespoons miso paste (red, yellow, or white)

Option Add-Ins

• Spinach leaves
• Cubed tofu
• Cooked protein of your choice
• Roasted pumpkin seeds for crunch
• Wakame seaweed

Directions

1. Bring the water to a boil. Add dried shiitake mushrooms and cook for about 10 minutes, until softened.
2. Remove the mushrooms and save the soaking liquid as your broth. Slice the mushrooms. Discard tough stems if needed.
3. Gently reheat the broth. Add ginger, scallions, and 1 teaspoon miso pate. Stir until dissolved.
4. Do not let the soup boil after adding miso. High heat can reduce its beneficial cultures.
5. Add any optional ingredients. Serve warm.

Notes

For a deeper traditional flavor, you can make a dashi broth using bonito flakes before adding miso.