Anti-Inflammatory Miso Soup

Name: Anti-Inflammatory Miso Soup
Total time: 45 min
Yield: Serves: 4 to 6
Ingredients: 3 cups (720 ml) water; 2 teaspoons ground turmeric; 1 bunch bok choy, chopped; 2 cups (480 ml) vegetable broth; ½ cup (95 g) quinoa, rinsed and drained; ¼ teaspoon black pepper; 1 large yellow onion, chopped; 4 carrots, sliced into rounds; 1 cup (70 g) finely chopped red cabbage; ¼ cup (60 g) GF red miso; 1 tablespoon coconut oil (OF: ¼ cup/60 ml broth); 1 red or yellow bell pepper, chopped fine; 1 ounce (30 g) dried shiitake mushrooms, broken or chopped into bite-size pieces; 3 scallions (white and light green parts), sliced thin; 4 garlic cloves, minced

Preparation info

Serves:
4 to 6

Difficulty
Easy
Ready in
45 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

This soup is bursting with nutrition, with each ingredient specifically chosen for its health-supporting benefits. If you can’t find dried mushrooms, swap in fresh, but add them with the onions. Turmeric is an anti-inflammatory powerhouse that supports everything from the liver and GI system to the joints, and the black pepper helps to maximize its absorption. We selected vegetables in an array of colors to provide a variety of antioxidants and phytochemicals.

Ingredients

Soup
Vegan
Gluten-free

Ingredients

Method