Cold-Kicking Miso Soup

• Vegan
• Gluten free

• Produce

  • 5 stalks Baby bok choy, thin
  • 2 cloves Garlic
  • 1 cup Mushrooms
  • 1 Scallion, thin

• Refrigerated

  • 3 oz Tofu from vacuum packaging, super firm

• Condiments

  • 1/2 tsp Tamari
  • 1 tbsp White miso paste

• Baking & Spices

  • 1 Pinch Salt

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin

• Liquids

  • 1 1/2 cups Water

Found on cadryskitchen.com

Description

Ingredients

• 1 teaspoon extra virgin olive oil, divided
• 1 cup sliced mushrooms (cremini, button, shiitake, or a mixture)
• Pinch of salt
• 2 cloves garlic, minced
• 5 stalks baby bok choy, sliced thin
• 1 1/2 cups water
• 1/2 teaspoon tamari
• 3 ounces super firm tofu from vacuum packaging, cut into small cubes (optional)
• 1 Tablespoon white miso paste
• 1 scallion, sliced thin

Directions

• Bring a small to medium sized soup pot to a medium heat with 1/2 teaspoon extra virgin olive oil. Add mushrooms and a pinch of salt. Allow the mushrooms to soften and release their liquid. Stir occasionally.
• After a couple of minutes, move the mushrooms to the side of the pot. Add the remaining half teaspoon of oil, and sauté the garlic in it until fragrant.
• Add the baby bok choy and sauté it a minute or so, until it the leaves have just wilted.
• Add the water, tamari, and cubed tofu (if using). Bring soup to a simmer.
• Stir in the white miso paste until it dissolves. Taste soup and see if it needs additional tamari or miso and add if necessary.
• Move soup to a bowl and garnish with scallion. Serve immediately.