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LIGHT YET NOURISHING, MISO SOUP is the Japanese broth you slurp up before your sushi rolls to the table. Although it is traditionally served with pieces of seaweed floating around, we opted for less intimidating kelp noodles (clear noodles made from kelp seaweed). You can find them in the Asian aisle at your local natural foods market.
: (serves 4)
1 TBSP toasted sesame oil
¼ cup diced yellow onion
½ cup thinly sliced shiitake mushrooms
¼ cup mellow white miso
3 ½ cups filtered water
½ tsp liquid aminos (or soy sauce)
1 TBSP lemon juice
1 TBSP freshly grated ginger
Sea Salt, to taste
3 oz kelp noodles
3 oz firm tofu, diced into ¼” cubes
2 scallions, thinly sliced
1. Heat the sesame oil in a small sauce pot over medium-high heat. Add the onions and mushrooms and sauté until the onions are translucent.
2. In a mixing bowl, whisk together the miso, water, liquid aminos, lemon juice and ginger until miso is dissolved. Add the miso water to the stock pot with the onions and mushrooms. Stir soup then season to taste with salt.
3. Bring lemon miso broth to a gentle simmer and let cook for 5-7 minutes. Remove from heat.
4. Portion noodles, tofu and scallions into 4 large soup bowls. Ladle the hot lemon miso broth into the bowls.
Jennifer Spaiden is a natural foods chef with a Master’s Degree in Human Nutrition from Columbia University as well as a diploma in Culinary Arts from the Institute of Culinary Education.