I just purchased the No Meat Athlete Cookbook and I am obsessed! There are so many flavorful recipes. I mean, layers of flavor and so many health benefits for all of them. Miso soup is one of my all time favorites and one of my staple meals. This recipe blows the socks off of all others. I am serious, you have got to make this!!
Not only is it incredibly delicious but it is packed with nutrition, antioxidants and is an anti-inflammatory that supports joints and liver. Wow. I deal with joint pain and try to incorporate turmeric into my diet when I can. This is my new favorite and am pretty positive it will be hard to beat.
1 tablespoon coconut oil
4 carrots, sliced into rounds
1 large yellow onion, chopped
1 ounce dried shiitake mushrooms, broken into bite-size pieces
4 garlic cloves
2 teaspoons ground turmeric
3 cups water (I used 5)
2 cups vegetable broth
1/2 cup quinoa, rinsed and drained
1/4 teaspoon black pepper
1 bunch bok choy, chopped (I used two small bunches)
1 cup finely chopped red cabbage
1/4 cup red miso
1 red bell pepper, chopped fine
3 scallions (white and green parts), sliced thin
In large Dutch oven melt the coconut oil over medium heat. Add the carrots and onion. Saute until soft and tender, about 5 minutes. Stir constantly.
Add the mushrooms, garlic and turmeric. Stir to combine well.
Add the water, broth , quinoa, and pepper. Increase heat to medium high, and cover. Simmer for 15 minutes.
Add the bok choy and cabbage to the pot. Reduce the heat to medium, and cover. Cook until the veggies are tender, about 3 minutes.
Whisk in the miso and then remove from the heat. Add bell pepper and scallions.
I like my miso a bit salt, so I cracked pink Himalayan salt on top of my serving and gave it a swirl.
Be prepared. This is GOOD!