Bridget’s Miso Soup
Bridget is one of Spira’s Karma-Yogi. She helps us keep our facility spotless as well as giving front desk support to the teaching staff. Bridget is also a mom and a Licensed Nutritionist.Two years ago she finished Spira’s 200 Hour Mindfulness and Yoga Training. She has been mentoring under Dora for the past two years. She has her final presentation on October 18th! We may just see Bridget teaching yoga at Spira in the very near future!
Bridget sent us a soup recipe yesterday, perfect timing for late September!
I was first introduced to miso soup many years ago at a sushi restaurant and immediately thought, “What’s this all about?”. Miso soup has incredible flavor, yet just a few ingredients! I encourage you to try different kinds of miso paste and find out which one you like best. Miso paste is a traditional Japanese seasoning made by fermenting soybeans with salt and koji and sometimes rice, barley, seaweed or other ingredients (and can be found at most grocery stores). Fermented food is wonderful for our health and digestion! Also try adding veggies to make it even more nutritious. Right now, kale and mushrooms are my favorite add-ins, and I often top my dish with a fried egg, mmmmm. I usually have (homemade) stock ready to eat in the fridge for soup season, but store bought works just as good, so this soup can literally come together in minutes. Also, it can easily be doubled, or tripled to serve more people. Great for a busy weeknight dinner, lunch, or even in a thermos for breakfast!
1 cup stock (vegetable, chicken or Dashi-traditional Japanese stock/broth)
1 tablespoon, plus more to taste miso paste of choice
Optional veggies to add: kale, spinach, mushrooms, broccoli, or anything else that’s in your fridge
Scallion, chopped for garnish/flavor
Bring stock to a low simmer in a medium sized pot.
Once broth is hot add miso paste and stir to combine. Then add your tofu and any other vegetables you’re using.
Let simmer for 1 more minute, adjust seasonings to taste, then remove from heat, and ladle soup into bowls. Garnish with chopped scallion.