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–+ servings

Loaded Miso Soup

Leslie Myers
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 servings

Ingredients
  

  • 1 tbsp olive oil
  • 1/2 medium onion thinly sliced
  • 1 cup thinky sliced shiitake mushroom caps
  • 1 cup shredded green cabbage
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tbsp chili paste or sriracha to taste
  • 1 tbsp maple syrup
  • 1 tbsp low-sodium tamari or soy sauce
  • 4 cups vegetable stock or water
  • 4 ounce extra firm tofu cut into small cubes
  • 1/2 cup dried seaweed pieces
  • 1 green onion thinly sliced
  • 1/4 cup cilantro leaves roughly chopped
  • 1 cup spinach leaves
  • 4 tsp sesame oil

Instructions
 

  • Saute the onions, mushrooms, and cabbage in a large pot, and heat the oil. Add the onions and cook until translucent (about 3 minutes). Add mushrooms and cook until soft. Add the cabbage and cook until soft. Add the ginger, garlic, chili paste, maple syrup, tamari, and seaweed. Cook for another 2 minutes.
  • Add the miso paste and slowly add the water and cook until the mixture is dissolved. Cook another 5 minutes until flavors come together. Add the tofu.
  • Remove from heat and add green onions, cilantro, spinach leaves, and sesame oil.
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