We've learned that fermented foods are a great way to get more probiotics into our diet and miso is a truly delicious option! Always go with an unpasteurized miso, if you can find one. This miso soup includes some immune-fortifying adaptogens!
1 1/2 cups water of vegetable broth
1/4 tsp cordyceps powder
1/2 tsp astragalus root (or 1/4 tsp if using the powder)
large handful sliced shiitake mushrooms
1 - 2 tbsp white miso paste, to taste
3/4 cup thinly sliced kale leaves
1 tbsp thinly sliced green onions
In a small saucepan combine the water or broth, cordyceps and astragalus. Simmer on low for 15-20 minutes (low heat), and strain to remove any pieces of root.
Make sure you have at least 1 cup of liquid left after simmering, adding extra as needed. Return the broth to the saucepan and bring back to a simmer and add the mushrooms.
While the mushrooms are cooking, mix 1 -2 tbsp of miso with a bit of the hot broth, creating a loose paste, then add the miso paste to the saucepan. Add the kale and simmer for a minute or two, until the kale is soft and bright green
Pour the soup in to a bowl and top with green onions to serve.
This recipe is from The Complete Guide to Adaptogens: From Ashwagandha to Rhodiola, Medicinal Herbs That Transform and Heal by Agatha Noveille