Celeriac & Shitake Miso Soup
Seaweed provides not only fiber, protein and calcium but is a good, natural source of iodine and has immune-building nutrients that help fight against diseases like cancers. Miso is also rich in antioxidants, fiber and has some protein, though you’ll want to remember it’s a seasoning since it is a higher sodium food. Celery root adds a nice rich, soft and smooth flavor to foods and is a lower carbohydrate plant compared to other starches such as potatoes.
- 5 cups water
- 3 – 6 inch pieces of kombu
- 1/3 cup fresh shitake mushrooms or 3 ounces dried
- about 1 lb celeriac, trimmed of tough skin and chopped to roughly 1/2-inch cubes
- 2 tablespoons white miso
- chopped scallions for garnish
- Submerge the kombu in a large pot with the water and let soak for 10-15 minutes. Put the pot over medium and let simmer for 10 minutes. Remove the kombu and reserve for later, Strain the solids from the liquid and return the broth to the pot..
- Stir in the miso and add the celeriac. If using dried shitake mushrooms add at this time. Let cook over a low flame for 15 minutes, until the celeriac is tender. If using fresh shitake mushrooms add and let simmer for 10 additional minutes.
- Take the reserved kombu and cut some of it to thin strips, and add to soup with fresh scallions and serve.