Welcome to LifeWise Kitchen! We’ve teamed up with Bastyr University, Guckenheimer and Northwest chefs and nutritionists to provide you with healthy and delicious recipes all year long. Check out our latest post — a Northwest twist on the traditional miso soup recipe from Guckenheimer — in the LifeWise Kitchen series below.
As temps begin to cool and seasonal bugs are at their heyday, we often turn to a hot, nutritious bowl of soup to warm up and stay healthy.
Enter our Mighty Mushroom Miso Soup recipe — a Northwest twist on the traditional Japanese soup that you’ll love bowl after bowl. The added mushrooms not only provide delicious flavor, but also an immune system boost, which is so important during cold and flu season.
Visit your local farmers market to pick up some fresh mushrooms (try chanterelles or matsutake) from local purveyors like Seattle’s Foraged and Found Edibles, then head to the kitchen to whip up some Mighty Mushroom Miso Soup — the perfect fall pick-me-up.
Mighty Mushroom Miso Soup
- 1 bunch scallions, sliced thin, white and green parts separated
- 1, 1-inch piece fresh ginger, grated
- 3 cloves garlic, chopped
- 2 tablespoons toasted sesame oil
- 8 cups water
- 3, 6-inch pieces dried kelp (kombu)
- 1 cup mushrooms, chopped (try cremini, shiitake, chanterelles or matsutake)
- 1/2 cup light miso
- 8 ounces firm tofu, cut into cubes
- In a large soup pot over medium heat, add the scallion white parts, ginger, garlic and sesame oil.
- Cook for 1 minute, then add 8 cups water.
- Rinse the kombu and add it to the pot. Bring it to a simmer and cook for 10 minutes — do not let it boil.
- Remove the kombu and set it aside. Add the mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are tender.
- Add the tofu and cook for another 5 minutes.
- Ladle into bowls, and add green parts of scallions as garnish.
Founded in the San Francisco Bay Area by two healthcare professionals, Guckenheimer is an on-site specialty food service company dedicated to the philosophy that health and productivity at work is achieved through exceptional food and dining experiences. With more than 2,470 employees serving accounts across 31 states, Guckenheimer is leading the industry with evolved employee health and wellness programs led by registered dieticians, customized menu creations and fresh meals-from-scratch prepared with sustainable and organic ingredients, locally sourced when available. All accounts are led by professional chefs trained in the culinary arts and fine-dining. Visit www.guckenheimer.com.