Miso Soup with Shiitake Mushrooms

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

1 litre vegetable broth
120g firm tofu, diced
5 shiitake mushrooms, thinly sliced
2 green onions, trimmed and thinly sliced
1-2 tbsp organic miso paste (white or yellow miso)
1-2 tsp wakame, seaweed, or sliced nori
4 tsp gluten free or regular soy sauce

Serves 4.

Miso soup is a traditional Japanese soup that is truly heart warming. Made from fermented steamed soy beans with salt and the fungus aspergillus oryzae, miso has a unique umami taste. This soup is also a great way to use up any older vegetables that need eating. If you are really hungry, add rice noodles for something more substantial!

Method:

Bring the vegetable broth to a boil in a saucepan.

Add the mushrooms and seaweed, reduce heat to low, and simmer for 4 minutes.

Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more.

Pour the soup into bowls and top with the green onions to serve.

 

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