Kimchi Miso Soup

By Vegiegail

Ingredients

• 4 cups water
• 2 Tbsp tamari
• 2 Tbsp miso
• 2 Tbsp dried goji berries
• 1 tsp finely grated ginger
• 2 Tbsp coconut oil (I used 1)
• 3 garlic cloves, minced
• 1 1/2 cups thinly sliced shiitake mushrooms
• 1/3 cup chopped vegan kimchi
• 1/4 cup kimchi juice (liquid from jar)
• 1/2 14-oz pkg firm tofu, cut into 1/2" cubes
• 2 scallions, white and green parts thinly sliced
• 1 Tbsp black sesame seeds for garnish

Details

Servings 3

Preparation

Step 1

Into a blender, add water, tamari, miso, goji berries, and ginger, and blend until combined. Goji berries may remain partially intact.

Melt oil into a soup pot over medium-low heat. Add garlic, and sauté for 30 seconds. Add mushrooms, and sauté for 4-5 minutes to soften, stirring often.

Add miso mixture, kimchi, kimchi juice, tofu, and scallions. Reduce heat to low, and slowly bring to a warm temperature over several minutes being careful not to boil. Once hot, remove from heat, garnish with sesame seeds, and serve warm.