3 Tbsp chickpea misoor organic soy miso (see note)
pinchof red pepper flakesto taste
Himalayan saltto taste
4cupskaledestemmed and chopped (or rainbow chard or any other dark leafy green)
seaweed of choice(see pro tip)
green onionschopped optional
Start by roasting the garlic. Preheat oven to 400 degrees F.
Peel the outer skin from the garlic head, leaving the cloves intact in their casings. Peel gently and carefully to ensure no garlic cloves get separated from the head.
Slice the top part of the garlic head off, leaving the cloves exposed. All of the cloves need to have a small portion exposed to roast properly, so check around the edges and slice off any additional clove tips as needed.
Place bulbs cut side up on a piece of parchment paper or a tin foil.
Drizzle one tablespoon olive oil over each bulb.
Close the parchment paper or tin foil by folding up the edges and squeezing them together at the top and fold over, or bring up the sides and fold over while pinching and folding the ends.
Bake for 45 – 50 minutes. Let cool for 10 minutes.
Next, squeeze garlic bulbs into a large pot and break it down a bit with the back of a wooden spoon. Add ginger, water, and seaweed if using and turn heat to medium-low.
In the meantime, whisk together the miso paste, lemon juice, red pepper flakes, salt and ground turmeric in a medium bowl until it becomes a sauce. You may need to add a little bit of water (a tablespoon at a time) to thin out the miso but the lemon juice might be enough.
Add your miso paste into the pot and stir to incorporate. Add in greens and let wilt until deep dark green, about 5 – 10 minutes.
Don’t allow the soup to come to boil, as the excess heat will harm the beneficial bacteria.
At this point, you can also add spaghetti squash noodles and green onion.
Stir well to combine and serve immediately.
Leftovers can be refrigerated in a glass jar with a lid for or up to 4 days. Reheat the soup over low heat until warmed through, do not boil!
You can use organic light miso made from soybeans for this recipe. Since we limit our soy intake, we prefer using chickpea miso instead. You can also try using brown rice miso.