Miso Soup Plus
- 2 Tbsp chopped shallots
- 1 tsp minced fresh ginger
- 1⁄2 cup each thinly sliced cabbage and carrot
- 1 tsp olive oil
- 2 cups low-sodium vegetable broth
- 1 tsp almond butter
- 2 Tbsp yellow miso
- 2 Tbsp filtered water
- In medium saucepan, saute shallots, ginger, and veggies in oil until crisp-tender, about 3 minutes.
- Add broth and almond butter and simmer gently for another 3 to 4 minutes.
- Dissolve miso in water and add to saucepan, stirring well.
- Heat for another 5 minutes. (Do not let soup boil.)
- Top each serving with minced chives. (Store leftover soup in covered container in refrigerator.)
Ann Louise Gittleman, Ph.D., C.N.S.
Ann Louise Gittleman, PhD, is a New York Times award-winning author of 30 books on detox, health, and healing, including the international bestselling Fat Flush Plan and Zapped! Visit her blog and join her online Fat Flush Community.
You might also like...
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Essential Formulas Dr. Ohhira's Essential Living Oils
Dr. Ohhira's Essential Living Oils (a certified vegan alternative to fish oil) help balance the diet, drawing from eight natural plant and seed oils. The body uses essential fatty acids to maintain healthy cell membrane function, promote optimal nervous system function, support a healthy immune system response, maintain cholesterol levals already within the normal range, and help bulid homones.§