• 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.

  1. Place water, carrots, celery and garlic in a pot and bring to a boil. Simmer on low for 20 minutes.
  2. Sauté shitake mushrooms until soft. Turn off heat.
  3. 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.

 

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