Recipe by Chef Elliott Prag, Natural Gourmet Institute
- Eight 1-cup servingsServings
- 2 tablespoons sesame oil
- 1 medium onion (10 ounces), sauté slice
- 1 carrot, matchstick cut (about 8 ounces)
- 2 ribs celery, diagonal slice (about 6 ounces)
- 8-10 shiitake mushrooms, sliced
- 6 cloves of garlic, thinly sliced
- 1 piece of kombu
- 1 teaspoon salt
- 1/4 cup wakame, soaked 10 minutes and drained
- 1/4 cup arame, soaked 10 minutes and drained
- 1/2 lb. tofu, diced
- 2 quarts (8 cups) water
- 1 tablespoon fresh ginger juice, or more to taste
- 1 tablespoon lemon juice OR brown rice vinegar, or more to taste
- 1 cup white mellow miso, or more to taste
- 2 scallions, white and green portions thinly sliced for garnish
1. Heat oil in a 3-quart pot. Add onions, carrots, celery, shiitakes, garlic, kombu and salt. Saute covered for approximately 10 minutes on low heat.
2. Add wakame, arame, and tofu. Continue to saute covered for another 10 minutes.
3. Add water, bring to a boil. Reduce heat to low and simmer uncovered for another 10-15 minutes. Turn off heat. Let broth stand for 5-10 minutes. Add ginger and lemon juice.
4. Temper miso in bowl by mixing with 2 cups of broth. Add tempered miso back into the soup pot. Serve, garnished with scallions.
See Also: Tempeh with Curried Coconut Sauce
Photography by Alexandra Shytsman, Natural Gourmet Institute