Green Tea Ginger Shiitake Miso Soup
Hands down one of my favorite soups to make, especially when I’m tight on time because… HELLO CROCKPOT! This recipe is from an amazing book called The Healing Slow Cooker by Jennifer Iserloh. Definitely recommend adding it to your inspo bookshelf. I modified it by adding ginger for some extra digestive, warming qualities.
Love this for it’s antioxidant kick, thanks to the green tea. Detox super powers due to the kale. Shiitake mushrooms, the amazing immunity booster. Here’s what you need to know.
Serves: 6
Time: 10 Min Prep / 2.5 Hrs Crock Pot
Ingredients
8 cups bone broth or veggie broth
¼ cup of chinese black vinegar {you can use balsamic as a substitute, but I find black vinegar tastes better}
3 tablespoons of white miso paste
4 green tea bags
2 cups chopped kale
2 cups stemmed and sliced shiitake mushrooms
6 scallions, thinly sliced, green and white parts
4 garlic cloves minced
4 teaspoons grated ginger
Top with
Drizzle sesame oil
Chopped fresh cilantro
Directions
Combine broth, vinegar and miso paste in crock pot and stir to even consistency
Chop all veggies
Combine all veggies {except cilantro} in crockpot
Remove tags from green tea and tuck into the broth mixture
Cover and cook on low for 2 to 2.5 hours.
Spoon into bowls, top with sesame drizzle and cilantro.
Enjoy!
Modify for your Dosha
Vata: Add a little extra sesame drizzle to your bowl. Use less green tea bags to minimize caffeine, which can be vata aggravating if you feel ungrounded.
Pitta: Cut the ginger out of the recipe or use it minimally. Go wild with the cilantro. Add a little extra kale which contains magic powers to help your liver enzymes process toxins faster!
Kapha: Keep the agni kindling - digestive fire boosting heat with added ginger and scallion. Use the sesame drizzle sparingly. Enjoy!
For the original recipe check out The Healing Slow Cooker on Amazon.