A winter vegetable miso soup with carrots, parsnip, celeriac, garlic, onions and nori. The miso broth mixed with veggies creates a new flavorful spin on a classic soup.
Lately I have been studying a lot about the effects of high estrogen foods, such as soy or tofu, and hormone imbalances. So with that being said I tend to stay away from eating too much soy when I can. Read more about “Soy Containing Isoflavones That Function as Endocrine Disruptors” by Authority Nutrition. Also read “Could You Be Eating Too Much Estrogen?” by Foodtrients.com
My recommendation, try to ditch the soy whenever possible, since many vegan and non-vegan food products and recipes contain soy products, mainly because it is the most abundant, and cheapest crop grown in America.
I used to love chicken noodle soup as a child, I mainly enjoyed the veggies and noodles. Now I get the best of both worlds, a simple vegetable broth, mixed with the richness of miso. What’s not to love?! I was very tempted to add soba noodles, but I’m glad I didn’t because it really didn’t need anything else, and I like the simplicity of miso soup.
I can imagine many other veggies going quite well in this soup too, like celery instead of celeriac, I was also thinking some hearty greens would be delicious, maybe some potatoes; although I tried sweet potatoes and it wasn’t the best.
The soup comes together in as little as 15 minutes. The first thing you’ll do is cut the veggies into bite size pieces, get some water boiling, and simmer the veggies for about 10 minutes or until soft. I didn’t use spring onions because they are not available in the winter from the farmers, plus slicing the sweet onions extra thin was quite enjoyable. You can choose to cook them with the rest of the veggies or throw them in at the end to maintain their health benefits. Onions are one those vegetables that are healthier raw, but if you don’t like raw onions, cooking them is perfectly fine.
Next you’ll want to stir in some of the hot water with the miso separately to make sure you get rid of all the clumps, then you just add the slurry to the pot and mix it all together. Lastly you’ll throw in the strips of nori and that’s it! This soup also reheats very well the next day and is perfect to take with you for lunch.
I used Miso Master’s traditionally fermented miso, the mellow white version. It was incredible! When looking for miso make sure it is GMO-Free since most of the soy grown in America is genetically modified. Also look for organic, because non-organic soy is grown with a lack of essential nutrients which comprises flavor.
I hope you enjoy!
- 2 quarts water
- 2 sheets nori
- 1/2 cup miso
- 1/4 cup carrots
- 1/4 cup celeriac
- 1/8 cup parsnip
- 1/8 cup sweet onion
- 1 clove garlic
- 1 tbsp soy sauce; optional*
- Boil water while cutting carrots, celeriac and parsnip into bite-sized pieces and thinly slice onions and garlic.
- Turn heat down to low and simmer vegetables for 10 minutes or until soft.
- Add a little bit of hot water to miso in separate bowl and stir until smooth.
- Add miso slurry to soup and mix well.
- Add strips of nori.
- Store in air tight glass container, such as mason jar, for up to 1 week.