With Vitamin D-producing shiitake mushrooms and fermented rice, this super simple and easy to make vegan miso soup is a perfect way to ward off the winter blues.
Several Januarys ago, I was having problems with my left ankle.
X-rays, ultrasounds, MRIs, and a blood test later, I found out that I had a double stress fracture and very low levels of Vitamin D. The doctors put me in a boot and prescribed 50,000 IUs of Vitamin D a week.
Though I took my prescription vitamin, I wanted to do things more naturally. So when I came across a Prevention magazine piece about how mushrooms will actually produce Vitamin D when exposed to UV light, I started stocking up on mushrooms. It doesn’t matter if the UV light is from the sun or artificial, the effects are the same.
The first time we made this soup was a sunny day, so as we were prepping the scallions and bringing the water to a boil, we had our daughter Samara take out the shiitake mushrooms, spread them out on a plate, and put them in direct sunlight. We let them soak up the rays for a good 20 minutes. According to a Penn State study, mushrooms exposed to UV light after harvesting produced significant amounts of Vitamin D. In fact, mushrooms will even tan, or get browner, when exposed.
Gather your tools. You’ll need:
1. sharp knife 2. measuring cups 3. 1 quart measuring cup 4. large pot 5. spoon
Gather your ingredients. You’ll need:
Vegan Miso Soup with Shiitake Mushrooms
1/2 cup miso paste
8 cups (2 quarts) water
2 sheets Nori (dried seaweed sheets)
1/2 cup chopped green onions (about 4)
~ 3.5-4 ounces (with stems attached) shiitake mushrooms (about 1 and 1/2 half cups of caps when sliced)
salt and pepper (to taste)
Measure out miso paste and put into large pot. Add water and set heat to high, stirring well.
Meanwhile, tear nori into small pieces or strips and add to pot. Chop green onions (scallions) into 1/4 inch pieces and add to pot.
Cut stems off shiitake mushrooms and slice or dice caps (your preference). Add to pot.
Bring soup to a hard boil and then reduce and allow to simmer for at least 15 minutes. Salt and pepper to taste.