Hot and Sour Miso Soup

Hot and Sour Miso Soup

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What do you do when you are sick? What do you eat, or try to eat? This Hot and Sour Miso soup works for me, every time.  I’ve been making this soup for over 15 years. It is my feel better healing soup.  Everyone needs one of these. 

I found the foundation of this recipe in 2000 from the August Chatelaine Magazine. The recipe for Hot and Sour Soup got my attention. Especially the sentence under the title: “This version of hot-and-sour soup skips the cornstarch that makes some commercial varieties of this Asian favourite thick and gloppy.”  I love the flavours of hot and sour soup but didn’t really care for the texture, so I was excited to try this version.  It was amazing. Since then, the recipe has changed quite a bit but I always think fondly of Chatelaine when I make it.

Miso is a wonderful addition to this miracle soup. It adds an extra umami flavour and has many health benefits.  Miso is a source of important probiotics which add beneficial bacteria to the gut to support digestion. An even quicker soup recipe is 1 cup of broth and 1 tablespoon of miso.  This makes a nutritious flavourful broth to help you feel better quickly.

Hot and Sour Miso Soup
Hot and Sour Miso Soup

The October Recipe Redux Challenge focuses on recipes to promote a healthy gut. “With cold and flu season upon us, the best defense may be good gut health. Since much of our immune health begins in the gut, show us your healthy, delicious recipe to bolster gut health.” Look for the links at the bottom of the post for great ideas to help keep you healthy all winter long.

Hot and Sour Miso Soup

This Hot and Sour Miso Soup is a wonderful feel better soup.  Flavoured with ginger, garlic, mushrooms and chili and with added miso for extra immune boosting properties, it will help you feel better fast!

Course Main Course, Soup
Cuisine Asian, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author makinghealthychoices.ca

Ingredients

  • 1 litre vegetable broth low sodium
  • 2 mushrooms, shitake, chopped
  • 2 cloves garlic, minced
  • 1 tbsp ginger, finely grated
  • 1 tbsp soy sauce low sodium
  • 2 tbsp rice vinegar
  • 1 tsp chili garlic sauce
  • 1 tsp sugar
  • 100 grams soba noodles
  • 150 grams tofu, medium, cut into small cubes
  • 1 tbsp miso
  • 1/4 cup water
  • 3 green onions, chopped
  • cilantro, finely chopped
  • jalapeno or chili peppers, minced or sliced thinly
  • shimiji mushrooms

Instructions

  1. In a large pot, heat vegetable broth and add garlic, ginger and shitake mushrooms.  When hot, turn to simmer and add soy sauce, rice vinegar, chili sauce, sugar, soba noodles, and tofu.  Cook until noodles are soft, about 5-7 minutes.

  2. n a small bowl, combine miso with 1/4 cup water. Stir to dissolve. Add this to the soup. heat gently and do not boil. High heat can destroy the immune boosting power of the miso. Add green onions and garnish with cilantro, spicy peppers and shimiji mushrooms.  

  3. I recommend using lower salt varieties of soy sauce and broth as the miso adds sodium as well. 

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