Name: Broccoli Miso Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 medium zucchini (chopped); 2 carrots (chopped); 1 onion (chopped); 1 cup chopped leek; 4 medium mushrooms (chopped); 2 cups broccoli florets; 1 cup peas (frozen); 1 cup corn (frozen); 4 tbsp white miso paste; 3 handfuls whole wheat vermicelli; 3 tbsp ground flax seeds

Broccoli Miso Soup

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Venelina Dove M.D.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 SERVINGS

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Ingredients

1 medium zucchini chopped
2 carrots chopped
1 onion chopped
1 cup chopped leek
4 medium mushrooms chopped
2 cups broccoli florets
1 cup peas frozen
1 cup corn frozen
4 tbsp white miso paste
3 handfuls whole wheat vermicelli
3 tbsp ground flax seeds

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Instructions

Place the chopped veggies (zucchini, carrot, onion, leek, and mushrooms) in a pot with boiling water. Cook for about 10 mins.
Fold the frozen peas, corn, and vermicelli into the pot. Cook for another 5-8 mins.
Meanwhile, use a fork to dissolve the miso paste into one cup of broth. Add it to the pot and stir.
When the soup is ready, add the broccoli florets and ground flax seeds. Stir well.
Enjoy!

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Notes

I prefer to add the broccoli florets last, so they keep their high
nutritious value and bright, green color. They will soften a bit by the
hot soup.

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