this soup is super simple to make and is packed with flavour and nutrients
Equipment
- 1 Saucepan
Ingredients
- 1/2 cup fresh shiitake mushrooms caps only, thinly sliced
- 2 cups Lucinato ale
- 1 cup silken tofu
- 4 cups filtered water
- 4 tbsp miso paste
- 2 tbsp scallion tops sliced
- 2 tbsp cilantro
- 4 tbsp toasted sesame oil
- lemon wedge garnish
Instructions
- cut off mushroom stems, discard, slice caps thinly.
- combine water and sliced mushroom caps in a saucepan, bring to a boil. bring back to simmer and cook 15-20 minutes.
- add kale and tofu, simmer for 1-2 minutes.
- remove from heat.
- in a small bowl combine miso with the mushroom broth and mix well.
- stir into soup.
- sprinkle each serving with sliced scallions, cilantro, and sesame oil to taste.
- squeeze a lemon wedge before serving.
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