Ingredients
4 cups vegetable broth
1 cup sliced mushrooms
3 tbsp miso paste
2 scallions, chopped
1 clove garlic, minced
1 tsp grated ginger
1 tbsp soy sauce
1 tsp sesame oil
Instructions
- Heat sesame oil in a pot over medium heat.
- Add garlic and ginger and sauté for about 1 minute until fragrant.
- Add sliced mushrooms and cook until softened.
- Pour in the vegetable broth and bring to a gentle simmer.
- Dissolve the miso paste in a small amount of hot broth, then stir it back into the pot.
- Add soy sauce and simmer for a few more minutes.
- Stir in chopped scallions and serve hot.
Notes
Do not boil the soup after adding miso to preserve flavor.
White or yellow miso gives a milder taste, while red miso is stronger.
Add tofu, noodles, or greens to make it more filling.
Adjust miso and soy sauce to control saltiness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg
