Miso Soup

Prep Time: 15 minutes | Cook Time: 40 minutes

Ingredients:
  • 8 C VEGETABLE BROTH
  • 1 1/2 TBL EXTRA VIRGIN OLIVE OIL
  • 1/2 tsp SESAME OIL
  • 1 small yellow ONION, thinly sliced
  • Pinch of SEA SALT
  • 2 CARROTS, peeled and sliced into matchsticks
  • 2 TBL fresh GINGER, minced
  • 2 TBL MIRIN
  • 1/4 C white MISO
  • 2 TBL fresh LEMON, juiced
  • 1 bunch SCALLIONS, green and white, chopped
  • 1/4 C ARAME seaweed, soaked in cold water for 5 minutes rinse and drain
Instructions:
  1. In a large stock pot bring VEGETABLE BROTH to a boil and then simmer
  2. In a sauté pan heat EVOO and SESAME OIL over medium heat
  3. Add the ONIONS and SEA SALT and caramelize until golden brown, about 20-40 min
  4. Add the CARROTS and GINGER and sauté for 3 minutes
  5. Deglaze the pan with the MIRIN and sauté 1 minute
  6. In a small bowl, combine 1/4 C of VEGETABLE BROTH and MISO, stirring with a fork until the MISO is dissolved
  7. Add the sautéed vegetables, and dissolved MISO mixture to the broth
  8. Cover the pot and remove from the heat. Let sit 2-3 minutes
  9. Add SEAWEED, LEMON JUICE, and SCALLIONS to the broth. Serve and enjoy!

 

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