Simple Golden Ginger Miso Broth

Ingredients

8 cups water

1 tsp kombu (type of seaweed) powder (or strips of kombu)

1 cup chopped green onions

1 chunk grated turmeric (minced)

1 chunk grated ginger (minced)

2-3 pieces of grated garlic (minced)

1/2 cup white miso paste

2-3 tbsp tamari (or soy sauce)

1 tsp maple syrup or honey

1 tbsp acid of choice, citrus squeeze or vinegar

Veggies of your choice I’ve used spinach, bok choy peppers

medium tofu cubed or tempeh- could also do hardboiled egg served alongside

Could also add noodles to this- I like to cook them separately and pour the miso over the bowl

Method

Begin by heating a large pot of water. Let this boil and add in kombu. Once this is aromatic add the chopped onions, grated ginger/turmeric/garlic. Let this simmer for about 10 minutes.

If you are cooking heartier vegetables add them with enough time to let them cook. Otherwise I chop my vegetables very thin and add them at the very end so they don’t become mushy.

In a small bowl add a cup of the hot broth and whisk in your miso. This helps to prevent chunks of miso and integrates the miso into the soup.

Once your broth has been simmering for about 15-20 minutes, add your miso paste and tamari- taste test. If you like it stronger add a bit more miso and if it’s too strong add more water. Finish with a drizzle of sweet and a bit of acid to help complete the flavours.

This can be served on it’s own or over a bowl of steamed vegetables and rice or noodles.