Mushroom Miso Soup
A lovely tasty winter warmer. Miso is made with fermented soya bean so it’s a great way to increase your intake of foods that will support your gut health.
2 servings
25 minutes
Ingredients
- 711 ml Water
- 238 ml Organic Vegetable Broth
- 218g Shiitake Mushrooms (sliced)
- 170g Tofu (drained, rinsed and cut into cubes)
- 2g Ginger
- 2g Tamari
- 54g Miso Paste (white if you ca get it)
- 42g Kale Leaves (roughly chopped) Spring Onion (optional, sliced)
- 2 Spring Onion (sliced)
Method
- Add the water and broth to a medium sized pot and bring to a boil. Reduce to a simmer, and add the mushrooms. Cook for 4 to 5 minutes.
- Add the tofu, ginger and tamari and ensure the broth is lightly simmering. Continue cooking for 2 to 3 minutes more.
- In a small bowl, add the miso paste, and ladle in some of the hot broth and whisk. Add the miso mixture to the pot and stir to combine. Add the kale leaves and simmer for 1 minute more.
- Divide the miso soup into bowls and top with spring onion, if using. Serve and enjoy!