Miso soup
Here is an amazing trick for vegetable stock. Save all the scraps of fresh food that you would normally throw out every week (example: sweet potato peels, tops of onions, leaves of celery, stems of herbs and put it in a large pot and boil for 2 hours, salt to taste and there you have it! The more vegetable scraps the better its flavor!) You can do this and freeze it, you can do it with turkey necks and chicken or beef bones to add more flavor! Then you can strain it and freeze it or strain it right into this soup!
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 1 tablespoon extra virgin olive
- 8 portabello mushrooms sliced into thick pieces
- 2 tablespoons fresh ginger finely chopped
- 6 cups vegetable stock
- 1/4 cup miso paste
- 2 tablespoons honey
- 1/4 cup soy sauce
- 1 cup scallions chopped
Directions:
- Prepare a large pot on high heat. Add the olive oil and get hot.
- Add the mushrooms and ginger and mix well. Cook for 3-4 minutes, mixing often.
- Add the stock and bring to a boil.
- Add the miso paste, soy sauce and honey and cook for 15 more minutes.
- Serve with fresh scallions.
Notes & Tips:
If you ever wondered about how to use dried mushrooms, try it in this soup instead of the fresh ones! Pour boiling water over them and let them sit ten minutes and put them in this soup in the beginning, it will be a very distinct and deep mushroom flavor! Feel free to add bean sprouts and other mushrooms to this mix too!
