by Elliott Prag
2 tablespoons sesame oil (not toasted)
1 onion, sliced
1 carrot, cut into matchsticks
2 stalks celery, diagonal slice
8 shiitake mushrooms, sliced
6 cloves garlic, thinly sliced
1 piece kombu seaweed
1 teaspoon sea salt
1/2 cup wakame seaweed, soaked 15 minutes and drained
1/2 lb. tofu, diced small
8 cups water
ginger juice to taste, lemon juice, to taste (not traditional)
1 cup light miso
6 green onions, sliced, for garnish
- Heat oil in a 3-quart pot. Add onions, carrots, celery, shitakes, garlic, kombu, and salt. Saute for 15 minutes on low heat, covered.
- Add wakame and tofu. Continue to saute for another 10 minutes.
- Add water, bring to a boil. Reduce heat to low and simmer for another 15 minutes. Turn off heat. Let broth stand for 5-10 minutes. Add ginger and lemon juice.
- Temper miso by mixing it with 2 cups of the broth. Add tempered miso back into the soup. Serve, garnished with green onions. Serves 6 – 8