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

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

Gluten-free
Soup
Vegan

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