As the weather cools down, soup season heats up. Winter is also a great time to nurture your body with nutrient rich healthy ingredients that will keep your immune system in fighting form. The chefs from Green & Tonic in Greenwich have build their brand creating recipes with a strong plant based foundation and this recipe for Lemon Miso Soup is no exception. This soup is simple to make and satisfying to eat.
Lemon Miso Soup
from the kitchen of Green & Tonic
1 TBSP toasted sesame oil
¼ cup diced yellow onion
½ cup thinly sliced shiitake mushrooms
¼ cup mellow white miso
3 ½ cups filtered water
½ tsp liquid aminos (or soy sauce)
1 TBSP lemon juice
1 TBSP freshly grated ginger
Sea Salt, to taste
3 oz kelp noodles
3 oz firm tofu, diced into ¼” cubes
2 scallions, thinly sliced
1. Heat the sesame oil in a small sauce pot over medium-high heat. Add the onions and mushrooms and sauté until the onions are translucent.
2. In a mixing bowl, whisk together the miso, water, liquid aminos, lemon juice and ginger until miso is dissolved. Add the miso water to the stock pot with the onions and mushrooms. Stir soup then season to taste with salt.
3. Bring lemon miso broth to a gentle simmer and let cook for 5-7 minutes. Remove from heat.
4. Portion noodles, tofu and scallions into 4 large soup bowls. Ladle the hot lemon miso broth into the bowls.