VSG: Immune (Balance)

Shiitake and Seaweed Miso Soup

SERVES: 4 PREP TIME: 35 MIN Gluten Free | Soy Free (option)

Ingredients:

• 1 large piece (7 grams) kombu dried kelp seaweed
• 2 tablespoons scallions, sliced thin
• ½ tablespoon sesame oil
• 4 cups water
• 1 ½ ounces dried shiitake mushrooms, rehydrated and sliced
• ¼ cup light miso paste, dissolved in ¼ cup water
• 4 ounces extra firm tofu, cubed

Soy Free Variation: Use light chickpea miso paste and omit tofu.

Directions:

1. Rinse kombu kelp and set aside.

2. Bring sesame oil to medium heat in a large pot. Sauté scallions for 1 minute then add 4 cups of water.

3. Add the kombu kelp, mushrooms, and bring a boil. Then cover, reduce heat, and let simmer for 10 min.

4. Remove kombu from pot and set aside. Add tofu, bring to a boil, cover, reduce heat, and let simmer for another 5 minutes.

5. Then remove from heat and add dissolved miso paste, stirring gently until evenly mixed.

6. (Optional) To get the most out of seaweed’s health benefits, slice the kombu kelp thin, and add it back to the miso soup.

7. Serve as an appetizer or side dish for a wonderful meal!

[more on pgs 146-147]

Much more from the VSG: Your Guide to Functional Veganism

• Seaweed: Cold Sores, Inflammation, and more? learn more
• Shiitake Mushrooms: A Tasty Balance learn more
• Plus Food Charts by Nutrition on pages 226-260 so you can replace or add an ingredient helping you maximize nutrients for optimal health.
• So whether you're a long-term vegan or just trying to optimize your meals with maximum nutrition, the VSG is a fun and detailed guide.
• Visit: The Vegan Survival Guide (amazon.com)

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