Description
A comforting soup rich in vitamins and antioxidants, combining shiitake mushrooms and fresh vegetables to support your immune health.
Ingredients
Scale
- 6 cups mushroom or vegetable broth
- 2–3 cups mixed veggies (cabbage, carrots, turnips, radish, cauliflower, fennel, red pepper)
- 1 tbsp dried thyme
- 1 tbsp grated ginger
- 1–2 bay leaves
- 1 tbsp seaweed (like kombu, optional)
- 1/2 cup barley (or quinoa for gluten-free)
- 1/4 cup organic miso (adjust to taste)
- 1 cup bok choy
- 1/2 cup shiitake mushrooms
- Salt and pepper (to taste)
- Black sesame seeds (optional, for garnish)
- Gochujang sauce (optional, for a kick)
Instructions
- Combine all ingredients into an Instant Pot or a large pot.
- Bring to a boil, using the sauté function if using an Instant Pot, then cook on high for 5 minutes and switch to slow cook, simmering for 30-60 minutes.
- Mix in 1 tsp of organic miso per bowl right before serving.
- Sauté shiitake mushrooms and bok choy in olive oil, salt, and pepper on low heat until tender, about 5-7 minutes.
- Serve soup in bowls topped with sautéed mushrooms and bok choy, with optional gochujang, sesame seeds, and additional seasoning.
Notes
For best flavor, start the soup in the morning and let it simmer for a longer time. The soup can be stored in the fridge for up to 4 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg