Spicy Miso Ginger Soup with Mushrooms & Spinach
Spicy Miso Ginger Soup with Mushrooms & Spinach
Author: Hindy Garfinkel
Recipe type: Soup
Cuisine: Asian, Gluten Free
Ingredients
- ½ tbsp. almond oil
- 2 tsp. sesame oil
- 2 shallots, chopped
- 4 inch piece of ginger, peeled
- 4 cloves garlic, peeled
- 2 scallions, chopped (whites and light green only)
- ½ pound extra firm tofu, drained and cubed or cooked cubed chicken
- 10 oz. shiitake mushrooms, sliced
- 2 tsp. chili garlic paste
- 10 cups vegetable or i chicken broth
- 1 6-inch strip of kombu
- 2 tbsp. white miso paste
- 1 tbsp. tamari or soy sauce (can adjust taste) or coconut aminos
- 1-2 tbsp. sriracha (optional, to taste)
- red pepper flakes (optional, to taste)
- 1.5 cups shredded carrot
- 1.5 cups shredded daikon
- 2-3 cups packed spinach leaves (could also use kale or mustard greens)
- Kelp of Yam Noodles(optional, to serve)
Instructions
- Process the garlic and ginger in to a paste in the food processor.
- Heat up the oils in a heavy bottom soup pot.
- Add in the garlic, ginger and scallions and saute for a few minutes to soften.
- Add in the mushrooms and the tofu and saute for several minutes.
- Stir in the chili paste and add in the broth.
- Mix in the miso paste and tamari and taste the soup a bit. Add additional sriracha or red pepper flakes for extra heat.
- Add in the shredded veggies and spinach and cover the pot. Let the soup simmer for about a half hour.
- Serve over yam or kelp noodles.
- Enjoy!
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