This recipe uses Shitake mushrooms, broccoli, and carrots but a variety of vegetables could be substituted such as, zucchini, leeks, peas, or spinach.
- 7 cups water
- Oil for sauteing
- 3 cloves garlic thinly sliced
- 1 cup shitake mushrooms sliced
- 2 carrots sliced
- 1 cup broccoli florets
- 1 tablespoon chopped ginger
- 1-2 bouillon cubes
- 5-6 tablespoons miso any style, to taste
- Tamari (soy sauce) to taste
Bring water to a boil. Meanwhile sauté garlic and vegetables in olive or vegetable oil until slightly tender. Add vegetables and bullion cube(s) to water. Remove 2/3 cup of the hot water with a cup and mix 5 tablespoons miso in with a fork. Pour water with miso into soup. Turn heat down so the soup does not boil again (boiling miso can destroy beneficial nutrients). Add tamari to taste.
Photo by Galen Ludwick Harris