The Perfect Miso Soup Recipe for Summer

This adaptation of our beloved miso soup uses the bounty of the season to harmonize our Earth element and support strong digestive function.

Ingredients

• 1 ½ cup vegetable or mushroom broth (or water)
• Small piece of kabocha squash, seeds removed, skin left intact, cut into thin pieces
• ½” piece of ginger, peeled and grated
• Olive oil
• 1 small onion, chopped 
• 1 clove garlic
• 2-3 shiitake mushrooms, minced
• Several leaves of chard, chopped finely
• ¾ cup cooked millet 
• ¼ cup cooked chickpeas
• Few sprigs fresh parsley, chopped
• Tamari, sesame oil
• White miso
• Gomasio condiment or toasted sesame seeds

Directions

In a small saucepan, add the broth, squash and ginger; bring to a boil and let simmer until tender.

Meanwhile, in a warm skillet, add olive oil and onion and sautee until translucent. Add garlic and mushrooms and cook for several minutes; add chopped chard and continue sauteeing until tender. Add cooked millet and chickpeas; remove from heat once warm. Season to taste with tamari and sesame oil, add parsley, and place in a soup bowl.

When the squash has cooked, remove from heat and add a large spoonful of miso into the broth, stirring until fully dissolved. Pour atop millet and vegetables, and sprinkle with gomasio or sesame seeds.

May you fully utilize and be transformed by these gifts of nature in these last days of summer.