Miso Ginger Soup Recipe (HMR Healthy Solutions Friendly!)

It’s been a LONG time since I posted but I spent the last three weeks in China (and was a bit stressed getting ready for the trip before that) — I want to write about my experiences soon (after I finish catching up on work!) but tonight I wanted to share a “recipe” I threw together this week that’s super delicious and filling but low in calories (and cost!). The measurements are approximate and I totally could imagine adding some different spices to change it up.

It all started when I picked up a 6 pound bag of frozen “Asian Vegetable Mix” at a restaurant supply store…

Miso Ginger Soup

• 6 cups frozen “Asian Vegetable Mix” (mine was 25 calories a cup!)
• 8 cups water
• 4 tbsp miso paste (I buy Eden Organic because I use Miso to flavor a lot of things – warning miso adds all the salt you need!)
• 2 tbsp low sodium shoyu/soy sauce (adds a great umami flavor)
• 2 tbsp crushed ginger from a tube (you should use less if you don’t like strong ginger flavor or are using fresh ginger!)
• 1 tbsp granulated garlic powder (different than the fine powder so measurements might vary)

Put all in large pot. Cover. Bring to boil and let boil for 5 to 10 minutes. Then reduce to a simmer and let simmer for at least 40 minutes. It’s even better portioned out and reheated later!

Made 10 servings for me at about 25 calories each (although I tripled up a couple to quench some hunger and sodium cravings while I have been sick since my return).