Vegetable Miso Soup (gluten free, vegan)

Sadly, I’ve been miserably sick this weekend. As someone who never used to get sick, having a cold twice in the last 6 weeks has really thrown me for a loop. Of course, I attribute this to a major lack of sleep since my little guy arrived in May. While he sleeps pretty well now (8-13 hours in his longest stretch at night), I don’t get anywhere near the same amount! In the beginning, I had trouble sleeping at all—major new-mommy-mode kept me WIDE awake. I couldn’t even nap. We woke the man every 3 hours to eat (he was early and very jaundiced, so he slept pretty much non-stop the first 2 months!), and when he started to go longer stretches on his own after 2 months, I was still waking up to pump every 3 hours…Now, I’m getting 5-6 hours during the week, and I will get about 7-8 on the weekends since my husband will get up with the babe in the morning. Having such a huge sleep deficit for so long, though, certainly takes its toll. I notice it in my skin, my concentration, my energy levels, my patience, and in my eating habits.

There may not be too much I can do (right now) about my snooze time, but I can take better care of myself in other ways. Drinking lots of water, taking my supplements, getting some exercise each day, and eating copious amounts of veggies all help! When I’m super busy (*cough* every single day *cough*), the last two tips seem nearly impossible. This healing soup certainly helps me get more veggies! And, since it only takes around 10 minutes to make, I suppose it leaves me enough time to get some exercise in! This weekend, though, it just means I get some more rest in. Much. Needed. Rest.


Vegan Vegetable Miso Soup  

Ingredients:

6 cups water

3 tablespoons miso paste

4 tablespoons Tamari (gluten free soy sauce)

3 organic carrots, peeled

2-3 handfuls mushrooms, roughly chopped

3 stalks green onions, chopped

2 big handfuls fresh organic spinach (I want to try seaweed next time!)

salt to taste

**1-2 cloves garlic, minced

**1/4 red onion, minced

**If you have a sensitive tummy, leave these ingredients out! I did, and the soup was awesome.

Instructions:

Heat your water and miso paste on low heat until steaming and almost boiling. Turn off the heat, and add the rest of your ingredients! Stir to combine and cover to heat through.

Protein options:

-add some cooked chicken, pork, or beef

-add in some raw shrimp before you turn off the heat (it cooks in a few minutes)

-add some cubed tofu

-add in 2-3 beaten eggs (see my egg drop soup for instructions!)

Other add-ins:

-Sriacha or other hot sauce

-noodles of choice: rice, quinoa, etc.

-pretty much any vegetable you’d like!

 

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Inspired by goodnessgreen.com