Easy Miso Soup

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Easy Miso Soup🤍

By @eatmoreplants.no

Eating fermented foods such as miso is not only great for your gut microbes, it’s absolutely delicious! This miso broth is bold, flavorful and so easy to make. I used shiitake mushrooms and buckwheat noodles for the best flavour, but you can use whatever noodles and mushrooms you have on hand. Come back for more slurp soups!

Ingredients (3-4 servings)
250g seitan or extra firm tofu
10 shiitake mushrooms
1 red onion
4 garlic cloves minced
2 tbsp fresh ginger
7 cups vegetable broth

Miso broth:
4 Ttbsp white miso paste
2 tbsp almond butter
1 Tbsp sesame oil
2 tbsp soy sauce
1 tbsp chili oil
2 tbsp rice vinegar
0.5 cup water

other:
170g Noodles of choice (I used Buckwheat noodles)

Garnish:
Fresh cilantro
Green onions
Sesame seeds
Chili oil

1. Fry seitan for 2 minutes.
2. Add onion, garlic, ginger and saute for another two 2 minutes.
3. Add the mushrooms and cook until soft and golden brown, about 3-4 minutes.
4. Pour in veggie broth. Simmer for 10 minutes.
5. Meanwhile, make your miso paste. In a small bowl, combine the miso, almond butter, sesame oil, soy sauce, chili oil, and rice vinegar, water and whisk until smooth.
6. Now add the paste mixture to the simmering broth, let it simmer for 10 minutes.
7. Add the noodles when it’s 3 minutes left.
8. Top with garnish and enjoy!