Vegetable Miso Soup
Miso soup is a great source of protein, Vitamin K, riboflavin, minerals, high in amino acids and omega-3 fatty acids. It is easy to make and delicious. Make up a batch with your favorite vegetables. Enjoy!
- 1 Medium Onion
- 2 Stalks Celery thinly sliced
- 2 Tbs Coconut oil
- 3 Tbs White Miso
- 4 Heads Baby Bok Choy chopped
- 3 Asparagus stalks chopped
- 1 Cup Cherry tomatoes
- 1 Avocado chopped
- 1 Bunch Fresh cilantro
- To taste Salt & pepper
- 1 Tsp Chili paste
Gather your ingredients together.
Chop the Bok Choy.
Cut the tomatoes in half.
Heat the oil in a large pot over medium-high heat and add onion and celery.
Cook, stirring, until just beginning to soften and starting to brown, about 5–7 minutes.
Add broth and miso and bring to a boil, reduce heat, and simmer, partially covered.
Add Bok Choy, asparagus and tomatoes, cover pot and cook until Bok Choy is wilted, about 3 minutes.
Serve with avocado, lime wedges, chili paste, and cilantro. Enjoy!