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Miso-Ginger Consommé

4.1

(10)

Image may contain Bowl Food Dish Meal Soup Bowl and Soup
Miso-Ginger ConsomméLeo Gong

Improv: Replace the mushrooms with diced firm tofu and/or wilted spinach.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

Finely grate, place in paper towel, and squeeze to yield 1 1/2 teaspoons juice:

1 2-inch piece fresh ginger

Whisk together in small saucepan:

6 cups water
7 tablespoons white miso (fermented soybean paste)

Add and bring to simmer (do not boil):

6 large shiitake mushrooms, stemmed, thinly sliced (about 4 cups)
2 green onions, thinly sliced

Add and cook soup 30 seconds:

1 1/2 teaspoons fresh ginger juice (see above)
3/4 teaspoon tamari soy sauce

Preparation

  1. Divide soup among 6 soup bowls. Garnish with: Additional sliced green onions

TagsSoupSoup/StewAsianGingerHerbs & SpicesMisoShiitake MushroomMushroomVegetableStarterSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganQuickEasySimmerBon Appétit
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