- 2 T toasted or raw sesame oil
- 1 medium onion saute slice
- 1 carrot matschstick cut
- 2 celery sliced thinly on the bias
- 10 whole shiitaki mushrooms sliced thinnly
- 6 whole garlic cloves sliced thin
- 1 kombu
- 1 tsp sea salt
- 1/4 C wakame soaked 10 minutes and drained
- 1/4 C arame soaked 10 minutes and drained
- 2 Quarts water 8 cups
- 4 Inch ginger or more to taste
- 1 tbsp lemon juice OR brown rice vinegar
- 1 C Mellow White Miso
- 2 tbsp scallions thinly sliced, optional for garnish
- 1 tbsp nori sheet crumpled for garnish
Heat oil in a 3-quart pot. Add onions, carrots, celery, shiitake mushrooms, garlic, kombu and salt. Sweat covered for approximately 10 miutes on low heat.
Add wakame and 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 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 it with 2 cups of broth. Add tempered miso back into the soup pot. Serve, garnish with scallions and enjoy.
This miso soup is the vegan version of chicken soup. It is healing, full of probiotics and tasty to boot. If you reheat it and it tastes too salty just add more water!
Don't heat it too high after adding the miso paste or you will kill the good probiotics. Which are found in the paste.
If you don't want to chop all of the vegetables you can use a food processor with the slicing blade or a mandolin.
Serving: 1cup | Calories: 100kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1080mg | Potassium: 179mg | Fiber: 2g | Sugar: 6g | Vitamin A: 934IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg