Help support your immune system this fall and winter with friendly ferments and healing ingredients like ginger, shiitake mushrooms and miso. This delightful soup is as heathy as it is delicious, with silky tofu, meaty mushrooms and a hint of spice from the kimchi and gochujang.
Miso Kimchi Soup
Prep time
Cook time
Total time
A healing soup made with kimchi, shitake mushrooms, ginger, miso and kombu.
Author: Rachel Carr
Recipe type: Appetizer
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 4 cups water
- 2 pieces of kombu
- 1 tablespoon olive oil
- 12 shitake mushrooms, sliced
- ½" ginger, peeled and chopped
- 3 carrots, peeled and sliced
- 2 tablespoons white miso
- 1 teaspoon gochujang
- 1 tablespoon tamari
- ½ block silken tofu, cubed
- 1 cup kimchee
- ½ bunch of green onions
Instructions
- Bring the water to a boil in a sauce pan and add the kombu. Turn down the heat and simmer for 30 minutes. Strain and set aside.
- In a medium sauce pan, add the oil over medium heat. Add the shiitake mushrooms and sauté for 3-5 minutes. Add the ginger and the carrots. Sauté for 2 minutes. Add the kombu broth and bring to a boil. Turn down the heat and simmer for about 10 minutes.
- Turn off the heat and remove some of the broth (about 1 cup) and whisk in the miso, gochujang and tamari. Mix this back into the soup.
- Add silken tofu, kimchee and green onions to the soup while it is still hot and serve immediately.
- To serve later, keep refrigerated and then gently reheat, taking care not to boil the soup or you will kill some of the beneficial organisms in the miso and kimchee. Make the soup spicier by adding more gochujang 1 teaspoon at a time to taste.
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