- 1 quart water
- 3 carrots chopped
- 3 stalks celery chopped
- 3 cloves garlic minced
- 3 bunches bok choy chopped
- Olive oil
- Handful shitake mushrooms sliced
- Westbrae Natural Mellow Miso
- Bubbies Sauerkraut
One day I couldn’t find my salt, so I decided to use the leftover juice from my sauerkraut jar to salt the miso soup I was making. It turns out this is the secret to making miso soup taste like it does in Japanese restaurants but a lot healthier. This gives the added benefit of probiotics.
- Place water, carrots, celery and garlic in a pot and bring to a boil. Simmer on low for 20 minutes.
- Sauté shitake mushrooms until soft. Turn off heat.
- Turn off heat and add bok choy. Let the soup cool and pour into bowls. Add a spoonful of mellow miso and sauerkraut juice to taste.
