Miso soup is my go-to cure all. Allergies, cold, sinus infection… a steamy bowl of homemade miso soup is an instant pick-me-up. To bring out the umami taste, I decided to add a few different varieties of mushrooms, which also made for a rich broth.
Garlic scapes – 4 stalks, diced
2 cloves garlic, crushed
Mellow White Miso – 5 Tbsp.
1 Tbsp. freshly grated ginger
1 32 oz. carton low sodium vegetable broth
1 1/4 C. variety of chopped mushrooms (I used oyster, shiitake and maitake)
OPTIONAL: Kimchi to serve on top, cooked millet and brown rice ramen noodles
1. Sautee garlic scapes and crushed garlic in one inch of broth over medium heat for 4-5 minutes.
2. Add remaining ingredients, including remainder of vegetable broth carton. Bring to a low boil. Turn heat down to medium. Cook over medium heat for 10 minutes. Do not over boil. If serving over ramen noodles, cook noodles in a separate pot of water while the soup is cooking.
3. Serve over noodles, or plain. Optional: top with a tablespoon of kimchi.