[[ recipeID=recipe-9l652imo7, title=Traditional Miso Soup ]]

Traditional Miso Soup

Name: Traditional Miso Soup
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 Bowls
Cuisine: Asian
Ingredients: 4 cups Tempeh Broth or Filtered Water; 2 Whole Shiitake Mushrooms; 1 teaspoon Wakame; 2 inch piece Kombu; 1 teaspoon Toasted Sesame Oil; 0.333 block Firm Tofu (cubed); 0 2 - 3 tablespoons Traditional Red Miso or Country Barley Miso or Chickpea Miso; 1 Scallion (white part only, sliced)

PLANT-BASED | GLUTEN FREE | DAIRY FREE | QUICK & EASY

Warm-up winter with a bowl of comforting Traditional Miso Soup made with our American-made Miso Master Organic Traditional Red Miso or Country Barley Miso, or Chickpea Miso!

Servings: 4 Bowls

Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins

Ingredients

Instructions

Ingredients

4 cups Tempeh Broth or Filtered Water
2 Whole Shiitake Mushrooms
1 teaspoon Wakame
2 inch piece Kombu
1 teaspoon Toasted Sesame Oil
⅓ block Firm Tofu (cubed)
2 - 3 tablespoons Traditional Red Miso or Country Barley Miso or Chickpea Miso
1 Scallion (white part only, sliced)

Instructions

Soak shiitakes in 1 cup of the filtered water or broth for 20 min. Remove and slice thinly.
Combine soaking liquid and the remaining 3 cups of filtered water or broth and bring to boil with kombu and shiitakes. Reduce to simmer for 5 minutes, then remove kombu.
Sauté tofu in toasted sesame oil until lightly browned. Add tofu and wakame to stock and heat through.
Dilute miso with 1/2 cup of the hot soup broth, add back to the soup, and warm on low for 2 minutes (below the boiling point). Garnish with scallions and serve.