Kale Almond Butter Red Miso Soup Recipe

In this video, I’m going to show you how to make a delicious red Miso Soup recipe.

So begin with a pot of water about one-third full and turn the heat on high. As your water is heating up, go ahead and start with your ginger. With the ginger, just peel the skin. Now, the trick here is to grate your ginger. Use this side, which is the almost finest side right here, and then just grate your ginger. You’re going to have a little fiber left. Just squeeze that right into the water. Here’s the ginger. Take all your ginger, put it into the water.

Okay, the next ingredient will be the Burdock Root. Burdock Root is very grounding and very good for us. So you simply peel it, wash the Burdock Root, and then cut up the Burdock Root. Cut off the ends, slice it down the middle, slice it down the middle again. Notice that the water is boiling; that’s good, let it boil. Cut up your Burdock Root into small pieces, then now add the Burdock Root to the soup. Okay, that can boil for a moment or two.

Next comes Daikon Root. Daikon Root is a radish and it’s also a blood purifier. Simply peel it and then grate it. Turn your heat on low and then go ahead and prepare your Kale. Just pull it off the stem here, bunch it all up, and then slice it. Kale is really, really good for you. Lots of vitamins, lots of nutrients, you should eat it as often as possible.

Next comes broccoli. The next ingredient is the almond butter. I’m using Whole Foods almond butter because it’s the least expensive. Almond butter and ginger are the two key ingredients to this soup. Add a scoop of almond butter and you have to stir it in. The stirring in part is very important. You want it to be dissolved into the water. You should be on either medium or low heat right now. You’ll notice that the ginger and the Burdock Root boiled for at least a minute or two. That’s what you want.

Okay, the almond butter is stirred in. Now add all your vegetables. As it’s coming back to a boil, go ahead and take some Dulse seaweed and put that into the soup. I like Dulse seaweed the best. There are other seaweeds out there and Dulse is not the one that’s popular with Miso Soup. However, it dissolved pretty quickly into the soup, it’s easy to digest, it’s easy to chew, and I think it has a great flavor. This is just starting to boil.

Okay, now we’re going to turn it on very, very low and we’re going to add the Miso paste. So this is Miso Master Red Miso. It is my very favorite of all Misos out there and I’ve tried quite a few. The one thing that’s particularly unique about this Miso is that in comparison to other Misos, it dissolves pretty quickly into the soup. So we’re going to add several scoops to the soup.

Here’s what you do not want to do. You do not want to have your soup boiling while you’re adding the Miso paste. It will hurt the live enzymes in the Miso paste and it will actually taste burned. So I have it on low. You’ll notice I’m adding three scoops and I’m stirring it in. It’s probably going to take four scoops. This is all about two flavors; the Miso paste is what flavors the soup.

Now, since it’s really hot, I’m going to turn the heat off. The heat is now off and the whole idea right now is to get the Miso paste to dissolve into the soup, which basically means constant stirring. Your soup should have a slightly brown color to it. If it’s a light brown, it might be too light, it might not have enough flavor. You might need to add more Miso paste to it. It should have a strong flavor when you taste it. In fact, I recommend tasting your soup after you’ve dissolved the Miso paste into it.

I can tell just by looking at it that it’s going to need a little bit more Miso paste. I’m going to add a little more and stir it in. Just keep stirring. Sometimes you’ll find the Miso paste in the soup and you’ll tap it up against the wall to dissolve it. Let’s see if I can find some. Here we go, so here’s some Miso paste, see it right there? You’re just going to tap it against the wall to dissolve it in.

Taste your soup. That’s perfect. Okay, go ahead and serve your soup. Go ahead and add some Flax Oil to your soup. This is Barlean’s Flax Oil. It tastes really good and I use it as a condiment. It has Omega 3 fatty acids in it. This Miso soup is excellent. The key to making it is the ginger and the almond butter. As long as you have the ginger and the almond butter and the Miso paste, you will always come up with a great soup no matter what other ingredients you put into it.


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