This Vegan Miso Soup is Nutritious and Delicious and Detoxifying! Featuring Shiitake Mushrooms, Sea Vegetables, Onions, Garlic, Scallions and Carrots! —Maren Epstein
Toasted or Raw Sesame Oil
Medium Onion, saute slice
Stalks of Celery, sliced thinly on the bias
Shiitake Mushrooms, thinly sliced with stems removed
Cloves of Garlic, thinly sliced
Lemon Juice or Brown Rice Vinegar
Mellow White Miso Paste
scallions, thinly sliced
In This Recipe
Heat oil in a 3-quart pot. Add onions, carrots, celery, shiitakes, garlic, kombu and salt. Sweat covered for approximately 10 minutes on low heat.
Add wakame, arame. Continue to sweat covered for another 10 minutes. While soup is cooking peel ginger with the back of a spoon. Grate into shreds and then using cheese cloth squeeze the juice out of the ginger and set it aside
Add water, bring to a boil. Reduce heat to low and simmer uncovered for another 10-15 minutes. Turn off heat. Let broth stand for 5-10 minutes. Add ginger and lemon juice.
Temper miso in bowl by mixing with 2 cups of broth. Add tempered miso back into the soup pot. Serve, garnished with scallions and nori.