Mushroom Miso

 

Miso soup is my go-to cure all.  Allergies, cold, sinus infection… a steamy bowl of homemade miso soup is an instant pick-me-up.  To bring out the umami taste, I decided to add a few different varieties of mushrooms, which also made for a rich broth.

Ingredients
Garlic scapes – 4 stalks, diced
2 cloves garlic, crushed
Mellow White Miso – 5 Tbsp.
1 Tbsp. freshly grated ginger
1 32 oz. carton low sodium vegetable broth
1 1/4 C. variety of chopped mushrooms (I used oyster, shiitake and maitake)
OPTIONAL: Kimchi to serve on top, cooked millet and brown rice ramen noodles

1. Sautee garlic scapes and crushed garlic in one inch of broth over medium heat for 4-5 minutes.

2. Add remaining ingredients, including remainder of vegetable broth carton.  Bring to a low boil.  Turn heat down to medium.  Cook over medium heat for 10 minutes.  Do not over boil.  If serving over ramen noodles, cook noodles in a separate pot of water while the soup is cooking.

3. Serve over noodles, or plain.  Optional: top with a tablespoon of kimchi.

2 Comments Add yours

  1. jeanettie;) says:

    Will have to try… looks so wonderful!

    Like

  2. jeanettie;) says:

    Will have to try… looks so wonderful!

    Like

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