Healthy Astragalus-Infused Miso Soup with Tofu and Vegetables
- 10 grams dried astragalus slices
- 1 liter water
- 1 tablespoon light miso paste (lower in sodium)
- 1 tablespoon low-sodium soy sauce or tamari
- 1/2 cup cubed firm tofu
- 1/2 cup chopped kale (high in vitamins A, C, and K)
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup chopped carrots
- 1/2 cup chopped scallions
- 2 cloves of garlic, minced
- 1 tablespoon extra virgin olive oil (a healthier fat)
Rinse the dried astragalus slices under cool water. In a pot, add the astragalus slices to the water and bring to a boil. Reduce heat and simmer for about 20 minutes. Strain the liquid to remove the astragalus slices and set the infused water aside.
In a large pot, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add the mushrooms, carrots, and kale to the pot. Sauté the vegetables until they begin to soften, about 5 minutes.
Pour the astragalus-infused water into the pot. Bring the mixture to a simmer.
In a separate bowl, mix the light miso paste with a little warm water to thin it out, then add it to the pot. Stir well to combine. Add the low-sodium soy sauce or tamari and stir again.
Add the cubed tofu to the pot. Let the soup simmer for about 10 minutes, allowing the flavors to meld together.
Sprinkle the chopped scallions over the soup just before serving. Enjoy this heart-healthy, nutrient-rich soup!