Makes 3 servings
I have been feeling a bit under the weather and was craving something nourishing, healing, light, and soothing. I initially was going to make myself a simple cup of miso broth but then was inspired to honor my inner kitchen witch and brewed up this magical concoction. It was absolutely delicious and quite healing too.
The veggies and herbs used in the recipe were what I had on hand at the time. Carrots, cauliflower, peas, mushrooms, broccoli, bok choy and so many other veggies would be delicious. You could also include extra protein with tofu, shrimp, or shredded chicken.
5 cups water
2 inch piece of ginger-sliced into rounds
1 cardamom pod, crushed
1/4 cinnamon stick
1/2 start anise
1/4 cup mild white miso
1 T tamari
1 cup kale-cut into ribbons(mustard, arugula, chard, beet, dandelion, and pea shoots would also work very well)
1 medium zucchini-sliced thin (yellow squash, sweet potato, carrot or any other starchy veggie would also be delicious)
1/2 cup fresh dill-roughly chopped (cilantro, basil, parsley, or a combination would work very well)
1 medium beet-cut into matchsticks (any other veggie would work here too) (if you have the stems and leaves, dice up some stems, and cut the leaves into ribbons)
Toppings can include pickled ginger (shown here), spring onions, mint, lime, or bean sprouts.
Make a decoction with the water and spices. Place the water, ginger, peppercors, cardamom, clove, cinnamon, and star anise in sauce pan and bring to a boil. Cover, remove from heat, and allow to steep for at least 30 minutes. The longer you steep, the more concentrated the flavor. Strain the liquid and return to the pan.
While the spices are steeping, prepare the veggies.
Bring the broth to a simmer and whisk in miso and tamari. It is important not to boil the miso as it will cause it to turn bitter. You can turn off the heat as soon as you incorporate in the miso.
To serve, place the veggies into individual bowls. Ladle the hot broth on top. Sprinkle any toppings you'd like and slurp it down.