Ingredients (Serves 4-8)

• 8 cups chicken bone broth
• 1 1/2 lbs (24 oz) fresh shiitake mushrooms, stems removed and sliced
• 7 oz medium-firm tofu, pressed, drained, and cut into 1/2-inch cubes
• 1 lb napa cabbage, (about 1 whole head), thinly sliced
• 1/2 cup light yellow miso (plus more to taste)
• 4 green onion stems, finely diced
• Ichimi Togarashi, to finish (optional)

Prepare the Miso Slurry

In a medium pot, bring the 8 cups of bone broth to a simmer over medium heat.

If you’re using store-bought bone broth, make sure to get a good quality one.

Once it’s simmering, ladle about 1 cup of the hot broth into a small mixing bowl. Add the 1/2 cup of miso paste to this bowl and whisk until the paste is completely dissolved and the mixture is smooth.

This is your miso slurry. Set it aside for later.

Simmer the Vegetables

Add the sliced mushrooms to the main pot of simmering broth, cover the pot, and cook on medium-low heat for ~5 minutes.

Add the cubed tofu and the thinly sliced napa cabbage, then cover the pot again.

You can also use savoy cabbage as a substitute here.

Let this simmer for ~5-10 minutes, or until the cabbage has softened to your liking.

Finish with Miso and Serve

This next step is important: pull the pot completely off the heat.

Let the soup cool for a minute or two, then stir in the miso slurry you made earlier.

You must not add the miso to boiling or very hot broth. Adding miso to liquid that is too hot will kill most of its beneficial probiotic cultures.

Taste the soup. If it needs to be saltier, add more miso by making another small slurry (1 tablespoon of miso whisked with a little hot broth) and stirring that in.

Serve the soup immediately, topped with the finely diced green onions and a dash of togarashi for a kick.

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Bone Broth Miso Soup

This is a quick, fridge-clearing soup that uses a base of bone broth and miso paste. It’s built out with shiitake mushrooms and napa cabbage, but you can use whatever random vegetables you have in your fridge. It’s a fast soup that works for breakfast, lunch, or dinner.

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

Ingredients (Serves 4-8)

• ▢ 8 cups chicken bone broth
• ▢ 1 1/2 lbs fresh shiitake mushrooms 24 oz, stems removed and sliced
• ▢ 7 oz medium-firm tofu pressed, drained, and cut into 1/2-inch cubes
• ▢ 1 lb napa cabbage about 1 whole head, , thinly sliced
• ▢ 1/2 cup light yellow miso plus more to taste
• ▢ 4 green onion stems finely diced
• ▢ Ichimi Togarashi optional, to finish

Instructions

• Bring bone broth to simmer in a pot.
• Whisk 1/2 cup miso with 1 cup hot broth to create smooth slurry.
• Add sliced shiitake mushrooms to broth, cover, and cook 5 minutes.
• Add tofu and napa cabbage, simmer 5-10 minutes until cabbage softens.
• Remove pot from heat and let cool briefly.
• Stir in miso slurry gently.
• Taste and adjust seasoning with additional miso if needed.
• Serve topped with green onions and optional togarashi.

Notes

Do not add miso to boiling broth to preserve probiotics.