A quick and easy miso soup that both soothes and invigorates, filled with eggplant noodles, baby spinach and shiitake mushrooms.
This is one of those recipes I tend to turn to at the first signs of fall when something a little warm and soothing starts to call my name. A light, brothy soup, rich in flavor thanks to the salty umami quality of both kombu and miso.
It’s quite easy to prepare and, at its core, is simply a speedy broth laced with vegetables, making it ideal for improvisation based on what you have on hand.
Borrowing from Asian cuisine, the soup is built on a kombu broth, enhanced with fresh shiitake mushrooms, ginger and garlic. The base is gently simmered to develop the flavors before stirring in the vegetables and miso.
I julienne eggplant into long strands that create long, soft, slurpy noodles in the broth. A handful of fresh baby spinach is added for color and freshness and I finish the whole thing off with a scattering of scallions and a drizzle of sesame or hemp seed oil.
This is what I call nourishing comfort food and works for any time of the day. Start any meal off with a small bowl or add a poached egg for a heartier main meal.
Throw in whatever quick cooking vegetables you have lingering in the fridge for endless variations. I load mine up with shiitake mushrooms, spinach and eggplant noodles but you could just as easily swap any of those those out for creminis, or broccoli, for example, if you were so inclined. Whatever combination you choose, you’ll end up with a quick and nourishing one-bowl meal that hits the spot whether you’re feeling under the weather or just looking for a little warmth and comfort.
What do you like to eat the first days of fall?
Serves serves 2 to 4
A quick and easy miso soup that both soothes and invigorates, filled with eggplant noodles, baby spinach and shiitake mushrooms.
15 minPrep Time
20 minCook Time
35 minTotal Time
Save RecipeIngredients
- 5 cups water
- 1 small piece kombu (about 4 to 5 inches), rinsed and lightly wiped
- 1 inch piece fresh ginger, peeled and finely minced
- 1 medium garlic clove, finely minced
- 2 large or 4 small shitake mushrooms, stems removed, thinly sliced
- 1 long or two smaller Japanese or Chinese eggplant
- The juice of half a lemon
- 1 or 2 large handfuls of baby spinach leaves
- 2 Tablespoons light-colored (yellow) organic gluten-free miso
- 2 teaspoons coconut aminos or gluten-free tamari
- 2 scallions, white and light-green parts only, thinly sliced
- Toasted sesame seed for drizzling
Instructions
- In a medium sized pot combine the water, kombu, ginger, garlic and shitake mushrooms and bring to a simmer. Simmer gently while you prepare the eggplant noodles.
- Fill a medium sized bowl with water and add the lemon juice. Cut the top of the eggplant and discard. Using a julienne peeler lengthwise create long noodles. Place the noodles in the acidulated water as you work to prevent browning.
- Add the drained eggplant noodles to the broth. Simmer gently for another 10 minutes. Add the spinach leaves and continue cooking for another 3 minutes.
- Remove a ¼ cup of the broth to a small bowl. Add the miso, and coconut aminos and stir to dissolve. Return the miso mixture to the broth and stir until combined.
- Fish out the kombu piece and serve the broth in small bowls topped with scallions and sesame or hemp seed oil.
Notes
Gluten-Free, Grain-Free, Vegetarian, Vegan
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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