Elliott’s Miso Soup

  in Gluten-Free, Recipes, Soups and Stews, Vegetarian

by Elliott Prag, Natural Gourmet Institute for Food and Health

2 tablespoons sesame oil (NOT toasted)
1 onion, sliced
1 carrot, cut into matchsticks
2 stalks celery, diagonal slice
8-10 shiitake mushrooms, sliced
6 cloves garlic, thinly sliced
1 piece of kombu
1 teaspoon sea salt
¼ cup wakame, soaked 15 minutes and drained
¼ cup arame, soaked 15 minutes and drained*
½ lb. tofu, diced
2 quarts (8 cups) water
ginger juice to taste, lemon juice, to taste (not traditional)
1 cup (or more) miso of choice
scallions, sliced, for garnish

  1. Heat oil in a 3-quart pot. Add onions, carrots, celery, shitakes, garlic, kombu, and salt. Saute for approximately 15 minutes on low heat, covered.
  2. Add wakame, arame, and tofu. Continue to saute for another 10 minutes.
  3. 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.
  4. Temper miso by mixing it with 2 cups of the broth. Add tempered miso back into the soup. Serve, garnished with scallions. Serves 6 – 8

*You can leave out the arame if you don’t want to buy 3 different kinds of seaweed, but don’t omit the wakame or kombu.