For our Shiitake Miso Soup, we stay true to minimalist Japanese principles while also celebrating our own time-honored southern philosophy of keeping things thick’n’chunky!
32oz Organic Vegetable Stock
14oz Organic Firm Tofu
16oz Organic Miso Paste (I used Miso Masters. I’m loving this deeply flavored Miso is made by the “First American manufacturer of Organic, traditionally made miso, Handcrafted with love for over 35 years in the mountains of Western North Carolina. )
3.5oz Shiitake Mushrooms
10oz Seaweed (I used Wang Korean Seaweed from the refrigerated section of my local Asian market. But use whatever brand or type of seaweed you like best).
1 bunch Green Onion/Scallion
Tamari, to taste (I used San-J brand which is Gluten-Free)
Pour vegetable stock into a stock pot with equal parts water. Mix in miso paste to complete the base. Heat on low and stir during preparation.
Run seaweed under water until all salt has been rinsed away and cut into bite-sized lengths. Press tofu and slice into even cubes. Dice shiitaki mushrooms. Slice green onion shoots into thin rings.
Pour all prepared ingredients in with the base and cover pot. Bring to a full boil then reduce to a simmer for 10 minutes before serving.