Miso Soup

Name: Miso Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 large leek; 4 ounces shiitake mushrooms, stems removed, sliced; 1 tablespoon olive or sesame oil; 6 cups broth -veggie, dashi (see notes), or mushroom broth; 1 sheet kombu- optional, & only if not using dashi broth-see notes; 1 tablespoon soy sauce, more to taste or use GF liquid amino acids; 2 teaspoons mirin; 3 tablespoons miso- white, red or yellow (I prefer white) or use GF Miso paste; salt and pepper to taste; 2-3 cups chard, bok choy, or baby spinach- torn or cut into bite-sized pieces; Tofu (1 package extra-firm Silken Tofu –or make crispy tofu- see notes); Garnishes: sliced scallions, furikake, toasted sesame Seeds, toasted Sesame Oil; Optional Additions: reconstituted wakame seaweed (1/2 cup chopped) or 1/2 teaspoon Bonito Granules (not vegan) but tasty!

Instructions

Prep:10minCook:20min

A tasty recipe for Miso Soup with leeks, shiitake mushrooms, wilted greens, and tofu makes for a fast and easy weeknight dinner. Full of flavor and nutrients it is highly nourishing while remaining light and lean. Vegan and GF adaptable.

Updated at: Sat, 23 Nov 2024 22:05:15 GMT