Mushroom Miso Soup with Pork Meatballs
Ingredients
Serves 4
1 1/2 tbsp miso paste
1-litre beef/chicken/vegetable broth
250 ml of filtered water
2 tbsp avocado oil
3 stalks green onions
1 red onion, sliced
3 large garlic cloves, minced
1 bunch kale/collards/ seaweed, chopped
8 oz shiitake and/or cremini mushrooms, sliced
2-inch piece of ginger, minced
1 pack kelp noodles or 4 servings of soba noodles
2 tbsp tamari or coconut aminos
1/2 tbsp pepper
1 tsp salt
Sesame seeds for garnish
1 1/2 tbsp miso paste
1-litre beef/chicken/vegetable broth
250 ml of filtered water
2 tbsp avocado oil
3 stalks green onions
1 red onion, sliced
3 large garlic cloves, minced
1 bunch kale/collards/ seaweed, chopped
8 oz shiitake and/or cremini mushrooms, sliced
2-inch piece of ginger, minced
1 pack kelp noodles or 4 servings of soba noodles
2 tbsp tamari or coconut aminos
1/2 tbsp pepper
1 tsp salt
Sesame seeds for garnish
Meatballs:
1 lb Du Breton ground pork or another choice of ground meat
2 cloves garlic
1 tsp grated ginger
1/4 tsp cinnamon
Pepper
1 lb Du Breton ground pork or another choice of ground meat
2 cloves garlic
1 tsp grated ginger
1/4 tsp cinnamon
Pepper
Method
1. In a large pot, sauté onion, garlic, and mushrooms with oil for about 5 minutes.
2. Meanwhile, mix meatball ingredients together with your hands. Be careful not to over mix as the meat will become tough.
3. Add broth, tamari and water to the pot; bring to a boil.
4. Whisk in miso paste ensuring it is well combined.
5. Reduce heat to a simmer and gently add in meatballs. Add green onions and kelp noodles if using. Cook for 8 minutes until meat is cooked.
6. Remove from heat and ladle soup into big bowls. Add noodles and top with more green onion to serve.
2. Meanwhile, mix meatball ingredients together with your hands. Be careful not to over mix as the meat will become tough.
3. Add broth, tamari and water to the pot; bring to a boil.
4. Whisk in miso paste ensuring it is well combined.
5. Reduce heat to a simmer and gently add in meatballs. Add green onions and kelp noodles if using. Cook for 8 minutes until meat is cooked.
6. Remove from heat and ladle soup into big bowls. Add noodles and top with more green onion to serve.
Notes: for a vegan alternative, use veggie broth and swap in tempeh cubes for the meatballs.
Recipe by Megan Horsley
Registered Holistic Nutritionist
www.meganhorsley.com
