I am dealing with a slight cold as a reward for all my attentions to G's horrible, disgusting, slimy cold last week. Doesn't that just make you hungry? No, me neither. But I do feel like miso soup is one of the best things on a fall night for a chill and a headcold.
Miso soup is pretty basic but it can also be a delicious, filling part of a meal with a few simple additions. For that, I turned to Nina at Veggie Wedgie. This miso soup includes shiitake mushrooms, which lent a sort of complex flavor to the bowl and a nice, spongy texture as well as added nutrients! Mushrooms are antibacterial and help with immunity. (I should note that I used fresh mushrooms, not dried).
I threw in all the suggested add-ins: cubed tofu, wakame, and leek. The leek was a really nice idea and one I never would have thought of. Wakame is a seaweed I have never used before (I sometimes toss some nori in miso soup) and also has its benefits: it is high in calcium, iron, iodine, and potassium. I changed the order of the steps, however, as miso loses some of its healthy cultures when heated. Always add miso paste to soup at the end of cooking. See, a simple soup can be quite healing.
On the side, I served a small bowl of rice noodles mixed with kimchee (which also included leek). A salty dinner, and maybe not as many vegetables as usual but...leave me alone, I'm sick!
Do you have any usual or favorite miso soup add-ins?