Russell Mariani, Digestive Wellness Expert and Author of Healing Digestive Illness
Warming Miso Soup
- Wash carrot and slice off root end
- Peel layered skins from onion
- Peel off loose leaves from brussels sprouts
- Gently brush any earth off mushrooms and cut off tough end of stem
- Peel garlic
- Use a knife to take off tough outer skin of ginger leaving only the crisp inside
- Cut out hard spine from each kale leaf
- One good-sized pot for broth and ingredients
- Pour mushroom broth into pot and add one cup of water.
- Slice carrot into thin, full round pieces.
- Dice onion.
- Cut brussels sprouts into thin round slices.
- Put the carrots, onion and brussels sprouts into the pot and bring broth to a boil and reduce to a high simmer.
- Layer the kale leaves and cut on a diagonal into quarter inch slices and add to broth.
- Cut garlic into thin slices and add to broth.
- Using a ginger grater, grate ginger into a pulp, add to broth and compost stringy residue.
- Cut the whole mushroom into thin slices and add to the simmering broth.
- Test carrots and brussels sprouts and when they are tender turn off the heat and remove from burner if you have an electric stove.
- Add the barley miso and taste. You may want to add a little more miso if needed. The soup wants to have a delicate, mellow richness that is enhanced by the warm mix of vegetables, garlic and ginger and not be over-powered by the miso.
- Let sit for about 15 minutes and then place on low heat for a few minutes and serve.