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Fast & Easy Miso Power Soup

 

I can't count the number of times I have been asked about what I eat. The recipes I am sharing with you this week aren't of the fancy pants variety. They are my go-to standard, none more so than this Fast and Easy Miso Power Soup.

Miso is made from fermented soybeans (though now, you might even luck out find soy-free coconut or chickpea versions). The fermentation process loads this up with probiotic benefits. What I love about miso is that its mineral richness totally and completely kicks the ass of sugar cravings.

Often when we're craving sugar or sweetness, it can mean:

  • We're tired (and so we should rest)
  • We're thirsty (and so we should have some water)
  • We're bored (and so we should go do something!)
  • We're sugar crashing (and so we should cut out sugar to avoid this situation in the future)
  • We're in need of some minerals as we're out of balance (and so we should make this soup!)

A cup of miso soup, made simply by stirring one tablespoon of miso paste into a mug of hot water, can be exactly what you need to conquer the afternoon sugar cravings.

This miso soup recipe is the antidote to pretty much all that ails you.

miso-tempeh-soup-recipe

This takes no more than 20 minutes to make, is satisfying, protein rich, warming and is pretty much the most perfect comfort food around.

 

Fast & Easy Miso Power Soup

Rating

Prep time: 

Cook time: 

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Yield: 2

Craving sugar or sweetness? It might be time for a warming bowl of Miso Power Soup. You can whip and sip this one up in under 20 minutes.

Ingredients
  • 4 cups water
  • 2 carrots, sliced
  • 2 stalks of celery, sliced
  • 1 Tbsp ginger root, cut into matchsticks
  • 2 Tbsp olive oil
  • 2 Tbsp tamari or coconut aminos
  • ½ package of tempeh or 1 organic chicken breast, sliced into strips
  • 2 cups kale, finely sliced into ribbons
  • ¼ cup miso paste
  • ¼ cup kimchi to garnish (optional)

Make It Like So
  1. Place water, carrots, celery, and ginger into medium pot, bring to a boil and reduce to simmer for 20 minutes.
  2. While soup is simmering, heat your skillet to medium heat, add olive oil, tamari and tempeh or chicken. Cook tempeh until browned on each side. Cook chicken until cooked through. Set aside.
  3. Once carrots are fork tender, turn off heat and added shredded kale to soup.
  4. Scoop out 1 cup of soup liquid, whisk with miso paste and then mix back into pot of soup.
  5. Ladle soup into two bowls, add tempeh or chicken and garnish with kimchi.

5 Responses to “Fast & Easy Miso Power Soup”

  1. Sandra said…
    I lived off of this, this Winter and still cannot get enough! Highly recommend to all. It's like a big warm hug every sip!
  2. Amanda said…
    What a delicious soup! Just made this and I love it!
  3. Kari said…
    Which type of paste would you recommend for someone who has never has miso before? Which is your favorite in general?
    • Meghan Telpner said…
      I love the 3-year brown rice miso paste, however it is the strongest. If you are brand new, I'd recommend starting with a more mild tasting yellow miso paste.
  4. Stacia said… December 16, 2018
    Didn't have tempeh & don't eat chicken. I subbed in about 1/2 pack of firm tofu (finely cubed) & a pack of mushrooms. Absolutely delicious. This will be a new staple here! Thanks for posting the recipe.

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