Eat Right: Five Nutritious Soup Recipes

  • By Leslie Myers
  • Published Jan 7, 2013
Photo: Erin Cahoone

Ginger and Shiitake Miso Soup with Seaweed and Cilantro

1 T olive oil
½ medium onion, thinly sliced
1 cup shiitake mushroom caps, thinly sliced
1 T ginger, minced
1 T garlic, minced
1 T chili paste
1 T agave nectar
1 T tamari (gluten-free options are available)
½ cup dried seaweed (Arame works best)
3 cups water
3 T red or brown miso paste
4 oz extra firm tofu, cut into small cubes
1 green onion, thinly sliced
¼ cup cilantro leaves, roughly chopped
4 tsp sesame oil

In a large pot, heat olive oil. Add onions and cook until translucent, about 3 minutes. Add mushrooms and cook until soft, another 1-1.5 minutes. Add ginger, garlic, chili paste, agave, tamari and seaweed. Cook 2 more minutes. Add water and miso paste. Cook until mixture is dissolved. Cook another 5 minutes until flavors come together. Add tofu. Remove from heat and add green onion, cilantro and sesame oil. Cooked soba or rice noodles make great additions. Makes 4 servings.

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FILED UNDER: Nutrition / Recipes

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