Miso Soup w/ Shiitakes

By tammy1365

Ingredients

• 1 1
• cup
• shiitake mushrooms
• (dried or fresh)
• 1 1
• pkg
• silken tofu
• 1 1
• sheet
• nori
• 2 -3
• tsp
• ginger
• peeled and grated
• 2 2
• cups
• small broccoli florets
• 1 1
• cup
• carrots
• julienned or grated
• 3 -4
• Tbsp
• white miso
• 5 5
• cup
• vegetable broth
• 1 1
• cup
• shiitake mushrooms
• (dried or fresh)
• 1 1
• pkg
• silken tofu
• 1 1
• sheet
• nori
• 2-3 2-3
• tsp
• ginger
• peeled and grated
• 2 2
• cups
• small broccoli florets
• 1 1
• cup
• carrots
• julienned or grated
• 3-4 3-4
• Tbsp
• white miso
• salt, to taste if needed

Details

Adapted from eatplant-based.com

Preparation

Step 1

Instructions

Pour veggie broth into a large soup pot and bring to a boil. Remove from heat, add the dried mushrooms, cover, and let stand 20 minutes, or until mushrooms have softened. If using fresh mushrooms, you can skip this soaking part.

Remove the re-hydrated mushrooms from broth with slotted spoon. Cut off and discard the mushroom stems. Thinly slice the caps and set aside.

Slice broccoli into small florets and grate carrots.

Slice tofu into 1/4" cubes. Cut nori sheet into 1" squares using scissors. Helpful hint: if your nori has become softened over time and needs to be crisped back up, simply hold sheet over the heat of a stove eye or a toaster for about 30 seconds. It will become crunch and crisp again!

Add tofu, nori, and ginger to the broth. Bring to a simmer and cook for 3 minutes.

Add the mushrooms, broccoli, and carrots. Cover and simmer for 1 minute, just until the broccoli turns bright green.

Miso is a traditional Japanese food and can be found in natural food stores and Asian markets. It is commonly called soybean paste and has a mellow, slightly sweet flavor.

Transfer 1 cup of the broth to a bowl.

Stir in the miso with a fork until it is completely dissolved. Pour the dissolved miso into the soup and stir until it is well incorporated.

Serve immediately.

Stored in a covered container in the refrigerator, it will keep up to 1 week.