macrobiotic soup

The other day I was feeling a little under the weather and made a big pot of this macrobiotic vegan soup. After having one bite, it was all my body craved, so I ate the entire pot throughout the day and woke up the next day feeling great again. It was like my body used this soup as a detox when I was sick.

In my opinion, this soup is better than chicken noodle soup. But I’ve never liked the texture of chicken noodle soup (always found it to be a bit slimy) so I may be partial. This macrobiotic vegan soup will help open up your sinuses while fueling your body and strengthening your immune system.

Everything in the soup is incredibly good for you. I have been using this algae oil with all of my cooking lately and I think it helps bring out the flavors of iall the ingredients.

macrobiotic vegan soup

Macrobiotic Vegan Soup Health Benefits

So, what’s in this macrobiotic vegan soup and most importantly, what are the health benefits?

Daikon – white radish, nutrionally loaded, packed with vitamin C

Bok Choy – leafy green, tons of vitamin C, calcium, and vitamin K

Ginger – anti-inflamatory & anti-bacterial

Mushrooms – great source of B vitamins and vitamin D. I used portabello mushrooms because it’s what I had around, but have also made this without mushrooms as well.

Tamari Sauce – natural antioxidant. Tastes just like soy sauce but much healthier (doesn’t contain wheat and comes with less salt)

Garlic – anti-inflamatory & anti-bacterial

Miso Paste – contains probiotics that provide good bacteria for the body

The soup is incredibly easy to make that I’ve made it like 5 times since the first time. It only has 10 ingredients, tastes delicious and cleanses your body from the inside out.

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Macrobiotic Vegan Soup Recipe
macrobiotic soup
Votes: 1
Rating: 5
Rate this recipe!
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
macrobiotic soup
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. In a large pot, add the oil and sautee the minced garlic, ginger, and mushrooms over medium heat for 3-5 minutes.
  2. Add water and daikon, boil for 20 minutes
  3. Once daikon is cooked, turn heat down to medium again and add everything else (miso paste, bok choy, tamari sauce, and red pepper flakes). Garnish with cilantro and green onions.
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