Easy Miso Greens Soup

The star of this easy soup is the amazing shitake mushrooms which help to boost immunity by feeding our immune cells, including macrophage, natural killer cells, and T-cells. Green vegetables are extremely rich in chlorophyll supports liver function and can lower inflammation while miso adds probiotics (gut-friendly bacteria). This is exactly what you want to eat when you don’t feel like eating at all!

Ingredients

• 2 cups Healing Mineral Broth (or store-bought, low-sodium, organic)

• ¼ cup wakame (sea vegetable)

• 3 Tbsp organic white miso paste (fermented soy bean paste)

• ½ cup shitake mushrooms, sliced

• 1/2 cup chopped green chard

• 1/4 cup chopped green onion

• 1 cup frozen, unshelled edamame or 1/4 cup firm tofu (cubed)

• Optional: add 1 cup cooked mushroom or brown rice ramen noodles

Instructions

1. Place mineral broth in a medium sauce pan and bring to a low simmer.

2. Add wakame and mushrooms and simmer for 5-7 minutes.

3. In the meantime, place miso into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump. Set aside.

4. Add green chard and edamame to the pot and cook for 5 minutes. Then remove from heat, add miso mixture and green onion, and stir to combine. Let sit for 2-3 minutes.

5. Add noodles if desired. Taste and add more miso or a pinch of sea salt if desired.

6. Serve warm. Best when fresh.