Green Vegetable Soup With Miso Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This a great soup for dinner. Ingredients:
1 tsp dark sesame oil |
2 stalks of celery, chopped |
6 large dried mushrooms, shitakes preferred |
1 large zucchini, halved and sliced 1/2” thick |
8 cups cool water |
3 tbsp miso paste, white is what i use |
1 tsp soy sauce or bragg’s liquid aminos |
4 scallions, sliced 1/4” thick |
3 cups baby spinach |
Directions:
1. Pour enough boiling water to cover mushrooms. Set aside for at least 5 minutes. (You may need to place a second bowl or plate over mushrooms to keep them submerged.)
2. Add oil and celery to a large soup pot. Soften celery over medium heat until translucent, 1-2 minutes.
3. With the heat on low, add in the zucchini.
4. Drain mushrooms and slice into 1/2” pieces or chop into quarters, Add to pot. Keep the mushroom liquid but set it aside to let any grit fall to the bottom of the bowl/cup.
5. Mix miso paste with 1 cup of the water until thin. Add miso water, the rest of the water, the soy sauce and the mushroom water (minus the grit) to the pot.
6. Bring everything to a boil and then turn down to medium-low.
7. Cook on medium-low for 10 minutes.
8. Add in spinach and scallions. Add more soy sauce to taste.
9. Cook for 1-2 minutes until spinach wilts but remains green.
10. Serve hot.
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