Hot and Sour Miso Soup
You will adore this spicy vegetarian soup—medicine for those down-in-the-dumps days when you need hot and soothing nourishment. Makes 6 to 8 servings. Recipe can easily be cut in half.
Servings: 8 servings.
Calories: 87kcal
Ingredients
- 4 dried shiitake mushrooms
- 1 cup boiling water
- 7 cups hot vegetable broth
- 1 bunch green onions , chopped
- 2 cloves garlic , minced
- 1 tablespoon fresh ginger , minced
- ½ pound firm tofu , sliced (optional)
- 2 tablespoons rice wine (mirin)
- ¼ cup rice wine vinegar
- 3 tablespoons tamari soy sauce
- 1 or 2 jalapeño peppers , veins and seeds removed, minced
- 2 teaspoons toasted sesame oil
- Pinch of cayenne pepper
- 2 tablespoons arrowroot or cornstarch
- ¼ cup cold water
- ¼ cup dark miso
- 2 carrots , cut in matchstick slivers, or grated
Instructions
- Place the dried mushrooms in a bowl, pour the cup of boiling water over, cover, and let stand 10 minutes.
- While the mushrooms are soaking, simmer the onions, garlic, and ginger in the vegetable broth for 5 minutes. Add the tofu (if using) and simmer 5 more minutes. Stir in the rice wine, vinegar, tamari, minced jalapeño, cayenne, and sesame oil.
- Strain the soaking liquid from the dried mushrooms into the soup. Slice the mushrooms into slivers and add them.
- Dissolve the arrowroot in the 1/4 cup of cold water. Add to the soup and bring to a gentle boil, stirring. The soup will become very slightly thickened.
- Place the miso in a bowl and mash in 1/2 cup of the soup until smooth. Add the miso liquid to the soup along with the carrots. Heat but do not allow the soup to boil--boiling destroys some of the nutrition of the miso and changes the flavor. Taste the soup and adjust the seasoning with more vinegar, tamari, or cayenne, as needed. Serve immediately.
Nutrition
Calories: 87kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Sodium: 1532mg | Potassium: 88mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3015IU | Vitamin C: 1.7mg | Calcium: 48mg | Iron: 0.8mg