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8 Servings
Collection: 30mins or less
Recipe By: Alex
Kara Lydon, Blogger at The Foodie Dietitian
About AlexAlex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Her blog, Delish Knowledge, focuses on making whole-food eating deliciously simple. She lives in St. Louis, MO with her husband, running buddy and taste-tester BL. If you are interested in personal nutrition coaching, please visit her services page.
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Meghan Schrock says
Vegan Miso Soup
Ingredients
- For the Dashi (broth):
- 8 cups filtered water
- 2 strips kombu
- 3 dried shitake mushrooms
- 3-inch piece of ginger, peeled, and sliced into thin coins
- For the Miso Soup:
- 1 cup reserved Dashi
- ½ cup brown rice miso
- 8oz buckwheat soba noodles
- 2 cloves garlic, minced
- 3.5oz shitake mushrooms, stems removed and thinly sliced
- 6-8 lacinato kale leaves, stems removed, and roughly chopped (any kale variety will do)
- 2-inch piece of ginger, peeled and grated
- 7oz extra firm tofu, cut into 1-inch cubes
- 3-4 green onions, finely chopped, light and dark green parts only
- Optional: Gomashio for garnish
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