Thinking about a wholesome nutritious soup for dinner? Try this Okinawa clear soup. Into a pot, add 4 cups store-bought miso broth (or make at home with miso paste), 1/2 block of cubed tofu cubed, 1/2 head of broccoli florets, 1 tbsp turmeric, 1 cup sliced bell pepper, and 1 cup sliced baby bella mushrooms. Bring to a boil and then let simmer for max. 15 mins. Stir often and enjoy hot.
Soups are one of my favorite things to make for a couple reasons:
- You can just throw everything into a pot or crockpot and heat, and it’s done — very simple!
- You can make in excess and have easy leftovers.
Miso Vegetable Soup
This miso vegetable soup was inspired by the Blue Zones books. I’m now on the final of three Blue Zones books, all of which I have thoroughly enjoyed.
One of the blue zones is Okinawa, and one of the traditional soups that centenarians eat there inspired me to make a simpler version.
This simpler version contains fewer ingredients, utilizes store-bought miso broth, and requires very little prep. This miso vegetable soup is very light, and the flavor reminded me of clear soups that you might find at a hibachi restaurant.
I enjoyed it all on its own, but you could pair it with spring rolls, sushi, or a salad.
- 4 cups miso broth
- 1 tablespoon turmeric
- 1 cup baby bella mushrooms, sliced
- 1/2 head of broccoli, cut into florets
- 1 bell pepper, sliced
- 1/2 block extra-firm tofu, cut into cubes
- Combine all ingredients into a pot and heat to a boil.
- Reduce heat, cover, and let simmer for 10–15 mins, stirring frequently.
I got four small servings out of this recipe. But depending on your portion sizes, you may get fewer. You may also find that if you make your own miso broth with miso paste, the sodium count is lower, which would be a nice bonus!