Miso and Ginger Soup
Servings: 4 servings
Ingredients
Simple Dashi Stock
- 4 - 6 inch strip of dried kombu
- 4 1/2 cups water
- 4 fresh or re-hydrated shiitake mushrooms, thinly sliced
- 1 tbsp ginger, grated
- 3 tbsp miso (dark, white or red)
- 2 green onions, thinly sliced
Additional options
- 8 oz of cubed tofu
- Chopped greens
- Thinly sliced carrots
Instructions
- Make the dashi stock by combining the water and kombu in a pot. On medium low heat, very slowly bring the dashi to a boil (will take 15-20 minutes). Just before the dashi starts to boil, remove the kombu.
- Add the shiitake mushrooms and ginger (and any additional options). Simmer for a few minutes.
- Remove a ¼ cup of the stock from the pot, place in a small bowl and add the miso. Using a fork, dissolve the miso and then add back to the soup.
- Gently simmer for one minute. Do not bring to a boil, as this will damage the beneficial properties in the miso.
- Serve garnished with green onions.
Notes
Recipe by InspireHealth
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