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Miso Soup Recipe

by Vivian Fleitstra on November 14, 2015

One of my favorite soups is Miso Soup.  However, it’s one of those soups that has a distinct taste and can be hard misosouprecipeto replicate.  I usually make it with shittake mushrooms but I only had baby portobello and decided to give it a try.  It came out pretty good.  So I hope you like my variation of miso soup.

Ingredients:

2 carrots, cleaned and peeled.  Discard tips.

1/2 small leek (white end), cleaned, chopped or substitute onion

1-2 tbsp. crushed garlic

1-2 tbsp. olive oil

1-2 tbsp. Hijiki Seaweed, soak in water for 30 mins. before adding to soup.

4 cups Vegetable broth (preferably Organic)

2 cups mushrooms, cleaned and sliced.

4 tbsp. white miso paste.  I use Organic Gluten Free Miso Master

1/2 cup fresh spinach, rinsed

Preparation:

Add 2 tbsp of olive oil to soup pot, add garlic.  After 1 minute, add leek and carrot, stir about 3 mins.

Add vegetable broth, cook for 8-10 mins over low-medium heat.

Rinse seaweed and add 1 tbsp. to soup pot.  The seaweed will have expanded after sitting in water.  Repeat if you like a heavier seaweed flavor.  Cook 5 mins, but do not boil.

Add mushrooms, cook 5-8  minutes, on med-low simmer.

Spoon out miso paste in a separate bowl and whisk with 2-4 tbsp. of the vegetable broth until it is dissolved, and then add to soup pot.

Cook 5 mins.

Turn off stove and add spinach.

Let stand 5-10 mins., and then serve.

Let me know how you liked it or if you made any variations.  I have used the same recipe except replace with shiitake mushrooms.

Enjoy!

Vivian Fleitstra

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