Miso Soup
Ingredients
The soup base
-
1
large
leek
-
4
ounces
shiitake mushrooms
-
1
tablespoon
olive or sesame oil
-
6
cups
broth (veggie, dashi, or mushroom)
-
1
sheet
kombu (optional)
-
1
tablespoon
soy sauce
-
2
teaspoons
mirin
-
3
tablespoons
miso paste
-
salt and pepper
to taste
The greens and protein
-
2–3
cups
chard, bok choy, or spinach
-
1
package
extra-firm silken tofu
Garnishes
-
to taste
sliced scallions
-
to taste
toasted sesame seeds
-
to taste
furikake
-
to taste
toasted sesame oil
Optional additions
-
½
cup
reconstituted wakame seaweed
-
½
teaspoon
bonito granules (not vegan)
Instructions
- Sauté the shiitake mushrooms and leeks in oil until golden and fragrant.
- Add the broth and bring to a simmer.
- If not using dashi, add kombu to the soup for flavor.
- Mix miso paste with warm broth in a bowl and set aside.
- Cut the silken tofu into small cubes and divide among serving bowls.
- Add greens to the soup and stir until wilted.
- Turn off the heat and stir in the miso mixture without boiling.
- Season with soy sauce, mirin, salt, and pepper to taste.
- Ladle the soup over the tofu and garnish with scallions, sesame seeds, and sesame oil.
Nutrition Facts (estimated)
Servings
4-6
Calories
212
Total fat
9.8g
Total carbohydrates
19.2g
Total protein
13.5g
Sodium
999.2mg
Cholesterol
0mg
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