Soup is one of my favourite foods, and during the winter it becomes a staple in my diet. The other day I had a craving for some miso soup, but didn’t have all of the ingredients, so I decided to wing it… and boy was I glad that I did. Not only was the soup delicious, I’d almost go as far as saying that it was better than the traditional miso soup I usually prepare. Chalked full of vegetable with a warming and nutritious broth, this soup has all the makings to become a new favourite in your house.
Give it a try and let me know what you think!
Not-So Traditional Miso Soup
1 tablespoon of coconut oil
1 medium onion, finely diced
4 stalks of celery, finely diced
3-4 large cloves of garlic, finely minced
4-6 cups of vegetable or chicken broth or stock
1 medium yam, washed and finely diced. **Leave the skin on if you want to get an extra dose of nutrients
1 can of chickpeas **I like the Eden Organics because they don’t line the cans with BPA
2-3 tbsp miso paste
4 large leaves of kale, stems removed and finely chopped
1/2 package of 100% buckwheat noodles, cooked, drained and rinsed
Sea salt and Pepper to taste
- Melt the coconut oil in a medium pot over medium heat. Add the onion and celery until soft and translucent. Then add the garlic and sauté for another 2 minutes.
- Add the stock, yams and chickpeas and simmer for 20-30 mins until the yam is tender.
- Stir in the miso paste, (I like to mix my miso paste with a 1/4 cup of broth in a separate bowl, so that it blends easily into the soup) and kale and simmer for a few more minutes to soften the kale.
- Season with sea salt and Pepper. Make sure that you taste your soup before you season it. Miso paste is quite salty. ????
- Add 1/4 of your buckwheat noodles to a bowl and ladle the soup over top.
- Top with fresh herbs like cilantro and/or basil.