Restorative Miso Soup

by Barbara Bonomo

Miso soup can be more than just seaweed and tofu.  I happen to love both, but they are not
necessary to enjoy the benefits of miso.  Miso is a paste made from soybeans, sea salt, and
grains, which is fermented from 3 months to 3 years.  It is a probiotic, and rich in enzymes, B vitamins,
and amino acids.  It comes in a tub or jar in the refrigerated section of stores such as
Mrs. Green’s and Whole Foods.  You’ll find white, yellow, and red varieties, which range from
mellow to strong, respectively.  The miso will last forever in your fridge, but since it is such a
healthy food, and can be used for other recipes such as dressings and sauces, you’ll probably
want to use it all up!  You can find lots of good info and recipes online.

Restorative yoga can nourish, relax, and heal the body, mind, and spirit.  This is exactly how I
feel about my go-to Restorative Miso Soup.  It’s quick and easy to make for one or more, and it
always leaves me feeling restored.  Even before I eat, the colors of the vegetables, and the
aromas while cooking begin to work their magic.  This soup is great on a cold day, when feeling
run-down, or if you’re too busy to cook something more elaborate, but in need of a real-food,
home-cooked meal.  The ingredients can easily be altered to what you have on hand. You can
add, omit, substitute as you see fit, and adjust the quantities to taste.

1 carrot, sliced
1 small potato, diced
1/4-1/2 C chopped mushrooms
1/2 small onion, diced (about 1/4 C)
1-2 garlic cloves, minced
1/2-1 in. piece ginger root, peeled and minced (1 tsp-1 Tbsp)
Chili pepper flakes (to taste)
Coconut oil (2 tsp-1 Tbsp)
2 C water
1 C chopped greens (kale, spinach, chard, etc.)
2 tsp miso

Sauté carrots, potatoes, mushrooms, onions, garlic, ginger, and chili flakes in coconut oil over
medium heat for about 3 minutes until onions begin to soften.  If garlic is sticking, add a few
tablespoons of water to get things moving.  Add water, turn up heat to med-high and bring to a
boil.  Continue to boil, uncovered for about 10 minutes until root veggies are soft (but not too
mushy).  Remove from heat, add greens and wilt them into the soup.  Allow it to cool about 5
minutes or so.  Add miso, stir well. Pour into your favorite bowl, eat, relax, and restore