Bone Broth Mushroom Miso Soup
- 4 cups chicken bone broth OR 2-3 scoops of Plain Organixx Bone Broth Protein powder mixed in 36 ounces filtered water OR a combination of the two (i.e., 2 cups chicken broth mixed with 1 scoop of Plain Organixx Bone Broth Protein and 2 cups of filtered water)
- 1 cup baby portabella mushrooms OR shiitake mushrooms, chopped
- 1⁄2 red onion, chopped
- 3 cloves garlic, pressed OR minced
- 1 Tablespoon grated ginger
- 1⁄4 cup dried wakame
- 1-3 Tablespoons mellow white OR garbanzo miso (depending on desired taste, miso can be bitter)
- Half-bunch scallions, chopped
- If using Organixx Plain Bone Broth Protein powder, blend bone broth powder with water to remove any lumps.
- In a medium pot over medium-high heat, bring broth (either chicken broth or blended with bone broth protein) to a rolling simmer.
- Add in mushrooms, onion, garlic, ginger, and wakame. Reduce heat to medium and simmer for 15 minutes.
- Reduce heat to low and remove about 1 1⁄2 cups of broth into a separate bowl/container.
- Whisk miso into separated broth and then add it back to the soup. Continue cooking on low heat for 5 more minutes.
- Ladle soup into bowls and garnish with chopped scallions.
Bone Broth Protein Powder. Each scoop of Organixx Bone Broth Protein powder contains 20g of gut-friendly protein. Learn more about the difference between chicken broth, bone broth, and stock here.
Garlic. Did you know there are over 300 varieties of garlic grown around the world? It is considered both a vegetable and an herb and is clinically proven to support the immune system.
Ginger is a potent aromatic herb and a good natural source of vitamin C, magnesium, potassium, copper, and manganese. It has been used for thousands of years in Asia to treat stomach ache, diarrhea, and nausea.
Miso is a traditional Japanese seasoning produced from fermented soybeans. Be sure to look for non-GMO miso as the majority of soybeans grown in the U.S. are genetically modified.
- White miso is mild and sweet in taste.
- Red miso is the saltiest and most pungent form of miso.
- Yellow miso, which is light brown in color, falls somewhere in the middle.
- Garbanzo miso is made with garbanzo beans (chickpeas) instead of the usual soybeans.
Red onions are a rich source of quercetin and anthocyanin, powerful antioxidants that protect the heart and lower inflammation and cancer risk.
Scallions, also known as green onions, have a mild onion taste and can be used raw or cooked.
Shitake mushrooms are nutritional champions, with powerful antioxidants that attack free radicals and reduce inflammation. The compound lentinan in reishi mushrooms helps keeps the immune system strong.
Wakame is an edible seaweed commonly used in Japanese cuisine. It contains a special marine carotenoid called fucoxanthin which has many nutritional and therapeutic properties including being anti-inflammatory and anti-cancer.