Miso Vegetable Soup


  • Shiitake mushrooms (dried) – ½ cup
  •  Sesame oil – 2 T
  • Onions, sliced – 2
  •  Ginger root, grated – 2 T
  •  Carrots, sliced – 4
  •  Napa cabbage, chopped – 1 sm head
  • Kombu strips – 1
  • Tamari –  ¼ cup
  • Honey –  ¼ cup
  •  Miso – ¾ cup
  •  Tofu, cut in cubes – 1 block

Optional:  –  Wakame (dry) – 1/8 c.

Garnish:  –  Scallions, sliced – ½ bunch


*prep work:

A)  Soak the shiitake mushrooms in boiling water for at least 20 – 30 minutes. Once they’re soft, remove and discard stems and slice the caps into small strips (if they are not pre-sliced). Keep the liquid.

B)  Rinse, drain, and cube the tofu.

C)  Soak wakame in cool water for 10 minutes. Chop. Keep liquid and add to soup later.

  1. Saute onions and ginger in sesame oil until the onions are translucent.
  2. Add the carrots and saute 5 minutes more.
  3. Add the cabbage and as much water as you need. Bring to a boil and simmer for 10 minutes.
  4. Dissolve miso in a separate small bowl of hot water before adding it.
  5. Except for the tamari, add the rest of the ingredients, the shiitakes and their liquid, and simmer until the vegetables are just tender. Avoid cooking at a full boil to retain the enzymes in the miso.
  6.  Add the tamari, and serve hot with scallions sprinkled on top (or on the side).

Put out scallions in bowl for garnish.

Serves 15.  Original Recipe from Moosewood Cooks for a Crowd.

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