Shiitake Miso Soup

Name: Shiitake Miso Soup
Ingredients: 2 cups cooked brown rice; 12 ounces firm silken tofu, well drained, blotted dry, and diced; 8 ounces shiitake mushrooms, stemmed and sliced; 6 cups water; 1 teaspoon grated fresh ginger; 4 cups chopped napa cabbage; 6 scallions, chopped; 1 tablespoon wheat-free tamari; 3 tablespoons mellow white miso paste; 1 small carrot, peeled and finely shredded

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Miso is a Rich Japanese Soybean Paste that is said to have many healing properties. Be sure not to boil the soup once the miso paste has been added, since boiling destroys valuable enzymes. The addition of cooked brown rice and tofu just before serving makes this delicate soup substantial enough for a meal.

Ingredients

6 cups water
8 ounces shiitake mushrooms, stemmed and sliced
4

Soup
Vegan
Gluten-free

Method

Bring the water to a boil in a medium-size saucepan over high heat. Add the mushrooms, cabbage, ginger, and tamari, reduce the heat to medium, and simmer for 10 minutes. Stir in the scallions and carrot and cook for 5 minutes longer.
Reduce the heat to low. Transfer about ¼ cup of the hot soup to a small bowl and add the miso paste, blending well. Stir the blen