This recipe serves 2
1) Rinse, then soften 2 dried Shiitake Mushrooms in ½ cup boiling water (or you can use fresh mushrooms, and sauté to bring out flavor, then add as directed)
2) Bring 4-5 cups water to a boil, while you select your veggies and tofu.
#) Put 2 Tablespoons miso in a bowl, add ½ cup water and blend with a spoon; set aside.
4) Add the following to the simmering water as you Chop each one, moving down the list (substitute any veggies you want, adding according to cook time needed):
- Onions or Shallots – Garlic too if you want more zing or have congestion
- 1 stalk Celery
- 1 Carrot
- Tofu – in small cubes, not too much
- Broccoli, Cabbage, Zucchini, Bok Choi as desired (1/4 – 1/2 cup of each)
- Softened Shiitakes (squeeze them into the soak water and reserve the water)
- Fresh Ginger root (about ½ inch peeled & grated)
5) Toward the end of cooking, add 1 Tablespoon Sesame or Sunflower oil
6) Add the Shiitake water.
7) At the end of cooking, add chopped scallions if you like, plus 1/4 teaspoon Toasted Sesame Oil.
8) Turn off heat and immediately add the blended Miso and water to the soup.
Variation: Try using a few frozen potstickers or wontons to enhance the soup’s texture. Put them in toward the beginning (after the onions) so they have enough time to cook. I’ve also used thin rice noodles, which are prepped in another pot while you’re making the soup, then added at the end. In that case, use more water to start the soup.
For a Meatso Miso, Anna adds cooked stir fry pork and uses a light chicken stock instead of water in step #6.
Recipe submitted and adapted by Marie