Traditional Miso Soup
By Christina Pasternak Serves 1
The perfect compliment to any Asian dish, or a great choice for a light stand-alone meal.
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- 2 tbsp. sesame oil
- ½ pint baby portobello mushrooms, finely chopped
- 4 cups low-sodium vegetable broth
- ¼ cup miso paste
- 3 tsp. tamari
- ½ cup finely chopped wakame or kombu
- ½ cup green onions, thinly sliced
You may also need:
A Pot, Bowl, Spoon
Add sesame oil to a stock pot over medium heat.
Add mushrooms, cook until soft.
Add vegetable broth and seaweed, bring to a slow simmer. Allow to simmer for 10 minutes.
Reduce heat to low and add miso, tamari, and green onions.
Stir until miso is dissolved. Do not let the miso boil, as it will change the flavor of the soup and destroy the miso's natural properties.
Transfer into a soup mug or bowl and enjoy!
Colleen Hammer says:
This looks absolutely delicious, I love miso soup and I am glad you added mushrooms as they are my favorite.
Christina Pasternak says:
I love mushrooms too! They were an acquired taste for me initially, but now I try to sneak them into most things :)
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