February 20, 2018

Vegan Miso Soup

This article was curated from:

author Kara Lydon, blogger at the foodie dietitian

Packed with immune-boosting functional foods like miso, ginger, and mushrooms, this vegan miso soup is one not to miss during the winter months.

For the Dashi (broth):

For the Miso Soup

1 cup reserved Dashi
1/2 cup brown rice miso
8oz buckwheat soba noodles
2 cloves garlic, minced
3.5oz shitake mushrooms, stems removed and thinly sliced
6-8 lacinato kale leaves, stems removed, and roughly chopped (any kale variety will do)
2-inch piece of ginger, peeled and grated
7oz extra firm tofu, cut into 1-inch cubes
3-4 green onions, finely chopped, light and dark green parts only

Optional: [url:2]Gomashio[/url] for garnish

For the Dashi (broth):

Fill a large pot with water and add kombu, dried mushrooms, and ginger.
Turn heat on to medium and let cook until just before the water begins to boil.
Turn off the heat and remove the kombu, mushrooms and ginger with a slotted spoon.

For the Dashi (broth):

Fill a large pot with water and add kombu, dried mushrooms, and ginger.
Turn heat on to medium and let cook until just before the water begins to boil.
Turn off the heat and remove the kombu, mushrooms and ginger with a slotted spoon.

For the Miso Soup:

While the dashi is still hot, reserve about 1 cup and mix with the miso in a bowl until miso is smooth consistency, free of any lumps.
In a separate pot, cook the soba noodles according to the directions on the package (about 8 minutes in boiling water).
Heat the dashi over medium heat and add the garlic, kale, mushrooms, ginger, and tofu. Let cook until kale begins to soften but before it gets too wilted, about 5-10 minutes.
Separate the soba noodles into bowls for serving. Pour the miso soup over the noodles. Garnish with green onion and option to garnish with gomashio.

Thanks for reading!