A Vegan’s Answer to Chicken Noodle Soup
a.k.a. Vegetable Miso Soup

Chicken soup has anti-inflammatory properties which is why it can help aid in the healing of a cold. BUT many other foods contain the same properties. Plus, vegetables have far more vitamins and minerals than meat. Garlic and onions have a long-chain polysaccharides (type of sugar molecule) that actually block the cold virus in its tracks. Not to mention miso has magic powers. SO – all ‘n all: this soup kicks chicken soup’s ASS. Just sayin’  miso

INGREDIENTS:
2 cups vegetable broth
2 tbsp miso paste
½ portobello mushroom cap
1 small carrot
1 “handful” wakame seaweed
2 cloves garlic
1 tbsp green onion
water to taste (optional)

INSTRUCTIONS:
In small saucepan, bring veggie broth to a simmer. Clean mushroom cap and finely chop. Finely chop carrot. Dice the garlic & chop green onion.

Add the carrot and portobello to the miso broth, and let simmer for 5-10 minutes. Add the garlic, onion and wakame, and simmer for 5-10 minutes more. Check to be sure the carrots are cooked through before serving.

Add miso paste the last minute of simmering to ensure non of the magic properties that miso possesses are lost.
(thank you to Deana Steele for this tip)

This is a great alternative to your mom’s infamous Chicken Noodle Soup. The options are endless : you can add fresh ginger, or replace or in addition to seaweed add kale or spinach. You’ll feel better in no time.

* note: light and dark miso have different tastes and strengths. If you are using dark miso along with a store-bought broth, you may want to add water to the broth or lessen the miso by half so it’s not too salty. I recommend low-sodium broth if your buying, or make your own.