Recipe

Green Vegetable Soup With Miso Broth Recipe

	Maggiehc / All my dishes 2 years, 1 month ago This a great soup for dinner. Prep:8m Cook:10m Servings:4	Maggiehc
	easy latesummer miso soup

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Ingredients

1 tsp dark sesame oil

2 stalks of celery, chopped

6 large dried mushrooms, shitakes preferred

1 large zucchini, halved and sliced 1/2” thick

8 cups cool water

3 Tbsp miso paste, white is what I use

1 tsp soy sauce or Bragg’s Liquid Aminos

4 scallions, sliced ¼” thick

3 cups baby spinach

Directions

Pour enough boiling water to cover mushrooms. Set aside for at least 5 minutes. (You may need to place a second bowl or plate over mushrooms to keep them submerged.)

Add oil and celery to a large soup pot. Soften celery over medium heat until translucent, 1-2 minutes.

With the heat on low, add in the zucchini.

Drain mushrooms and slice into 1/2” pieces or chop into quarters, Add to pot. Keep the mushroom liquid but set it aside to let any grit fall to the bottom of the bowl/cup.

Mix miso paste with 1 cup of the water until thin. Add miso water, the rest of the water, the soy sauce and the mushroom water (minus the grit) to the pot.

Bring everything to a boil and then turn down to medium-low.

Cook on medium-low for 10 minutes.

Add in spinach and scallions. Add more soy sauce to taste.

Cook for 1-2 minutes until spinach wilts but remains green.

Serve hot.

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