Miso Soup

Ingredients

Total Yield: 8 servings

• 1400 ml (48 fl oz) vegetable stock

• 10 g (⅓ oz) wakame, soaked in cold water until soft, minced

• 10 g (½ oz) shiitake mushrooms sliced in ¼” thin slices

• 200 g (7 oz) firm tofu, medium dice

• 30 g white miso (soy or chickpea)

• 2 scallions, thin bias cut, for garnish

Prep Method

1. In a pot over medium heat bring the vegetables stock to a simmer.

2. Add the shiitake mushrooms and wakame and cook for about 5 minutes until the mushrooms are cooked through. Turn off the heat. 

3. Ladle 2 fl oz of broth into a small bowl. Add miso and whisk to dissolve. Add mixture back to the stock and stir to combine. Add the tofu.

4. Divide soup among four serving bowls and garnish with scallions.