Author Notes
This Vegan Miso Soup is Nutritious and Delicious and Detoxifying! Featuring Shiitake Mushrooms, Sea Vegetables, Onions, Garlic, Scallions and Carrots! —Maren Epstein
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Ingredients
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2 tablespoons
Toasted or Raw Sesame Oil
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1
Medium Onion, saute slice
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1
Carrot, matchstick
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2
Stalks of Celery, sliced thinly on the bias
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10
Shiitake Mushrooms, thinly sliced with stems removed
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6
Cloves of Garlic, thinly sliced
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1 piece
Kombu
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1 teaspoon
Sea Salt
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1/4 cup
Wakame
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1/4 cup
Arame
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2 quarts
Water
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1 tablespoon
Ginger Juice
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1 tablespoon
Lemon Juice or Brown Rice Vinegar
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1 cup
Mellow White Miso Paste
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2
scallions, thinly sliced
Directions
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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.
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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
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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.
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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.
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