Description
Simple vegan and gluten-free miso soup made with mixed mushrooms, tofu, organic shiro miso and greens. Serve as a side soup or light dinner!
Ingredients
- 3 oz. fresh shiitake mushrooms
- 3 oz. fresh cremini mushrooms
- 3 scallions
- 8 cups filtered water
- 1 large carrot, cut crosswise into 4–5 pieces
- 1 (1-inch) piece fresh ginger, peeled and cut into ¼-inch-thick slices
- 1 ½ TBSP low-sodium tamari
- zest from 1 lemon
- ⅛ teaspoon ground turmeric
- ½ tsp. ground black pepper
- ¼ cup Eden Foods Organic Shiro Miso
- 1 brick (14 oz.) firm tofu, cut into ¼-inch cubes
- 4 cups packed baby spinach or green chard
Instructions
- Rinse the mushrooms, pat them dry, and trim the stems. Separate the stems from the mushrooms and place them in a slow cooker. Slice the mushroom tops into ¼-inch-thick slices and keep them covered and chilled in the refrigerator for later.
- Trim the roots off the scallions and discard. Toss the white and light green pieces into the slow cooker. Thinly slice the dark green pieces and keep them covered and chilled in the refrigerator for serving.
- Add filtered water, carrots, ginger, tamari, lemon peel, and turmeric to the slow cooker. Cover and cook on the low setting for six hours.
- Use a slotted spoon to remove the cooked vegetables.
- Whisk the miso into the broth then add back in the reserved mushroom tops, tofu, and spinach. Stir to combine, cover, and let sit until vegetables are tender and tofu is warmed through, about 5 to 7 minutes.
- Serve hot with thinly sliced scallions. Store leftovers in the fridge for 2-3 days and reheat before serving.
- Prep Time: 30 mins
- Cook Time: 6 hrs
- Category: Soup, Side
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free