Surround yourself with good food (real food, from the Earth), good people (who support and love you unconditionally), move often (with gratitude), and live a really good life. Of course there’s a lot more to life than food, people, and exercise, but these are the big ticket items. The food with which we nourish ourselves, the community in which we become enveloped, and the devotion to show up and move on a regular basis work harmoniously to shape the landscape of our mental, emotional, and physical well-being. This brings me to today’s Flashback Friday/Friday Feast recipe: Shiitake + Sweet Potato Miso Soup w/ Beet Noodles. It’s loaded with all sorts of flavor to keep your taste buds happy and a wellspring of nutrients to get your body into tip top shape. Feast on this with loved ones and enjoy a long stroll afterward, and you’ll be checking all the major boxes.

Shiitake & Sweet Potato Miso-Coconut Soup with Beet Noodles 

vegan, gluten-free

Recipe by Jentry Lee Hull adapted from Food & Wine’s Asian Coconut-Cabbage Soup with Lemongrass 

Yields 6 servings

INGREDIENTS

  • 1 medium onion or 3 shallots, thinly sliced
  • 1 cup shitake mushrooms, brushed clean and sliced
  • 1 Tbsp. fresh ginger root, peeled and minced
  • 3-4 gloves garlic, peeled and minced
  • 2 stalks lemongrass, outer layers/ends removed and chopped into 3-inch pieces (large enough to remove after cooking)
  • 8 cups vegetable broth
  • ¼ cup miso paste 
  • 2 Tbsp. tamari (GF) or soy sauce
  • 2 Tbsp. maple syrup
  • 4 large carrots, peeled and sliced into coins
  • 4-6 small sweet potatoes, peeled and diced
  • 2 golden beets, peeled and spiralized (into noodles)
  • 1, 15 oz. can coconut milk
  • 2 limes, 1 for juice 1 for garnish
  • pinch of pink Himalayan salt, or to taste
  • pinch of red pepper flakes, or to taste
  • 4 leaves curly kale, stems removed and torn into small pieces
  • small handful cilantro, minced for garnish

METHOD

  1. In a large pan, over medium-high heat, water-sauté onions/shallots for 2-3 minutes.
  2. Add shitakes, sauté until tender and lightly browned.
  3. Add ginger root, garlic, lemon grass and sauté for 1 minute, until aromatic.
  4. Add vegetable broth and stir in miso, tamari/soy sauce, maple syrup.
  5. Bring mixture to a gentle boil, add carrots, sweet potatoes, and beet noodles. Cook for 10 minutes, or until potatoes/carrots are tender (check with a fork).
  6. Reduce heat, add coconut milk and juice from 1 lime. Cover and simmer on low for another 5 minutes.
  7. Season with salt and red pepper flakes.
  8. Pour into serving bowls, stir in kale*, garnish with cilantro, and lime, and enjoy!

NOTES

  • To preserve the nutrients in the kale, it’s best to add it at the last minute right before serving. The heat from the soup with gently cook the kale until it’s tender, but not over-cooked.
  • For a heartier meal, this soup is great poured over brown rice.

Thrive on,

Coach Jentry