Hot and Sour Miso Soup

• Vegan
• Gluten free

• Produce

  • 2 Carrots
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 bunch Green onions
  • 1 Jalapeno peppers
  • 4 Shiitake mushrooms, dried

• Refrigerated

  • 1/2 lb Tofu, firm

• Canned Goods

  • 7 cups Vegetable stock, hot

• Condiments

  • 1/4 cup Miso, dark
  • 3 tbsp Tamari soy sauce

• Baking & Spices

  • 2 tbsp Arrowroot or cornstarch
  • 1 Pinch Cayenne pepper

• Oils & Vinegars

  • 1/4 cup Rice wine vinegar
  • 2 tsp Sesame oil, toasted

• Beer, Wine & Liquor

  • 2 tbsp Rice wine

• Liquids

  • 1 1/4 cup Water

Found on lettyskitchen.com

Description

Ingredients

• 4 dried shiitake mushrooms
• 1 cup boiling water
• 7 cups hot vegetable stock
• 1 bunch green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 pound firm tofu, sliced (optional)
• 2 tablespoons rice wine (mirin)
• 1/4 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
• 1/4 cup cold water
• 1/4 cup dark miso
• 2 carrots, cut in matchstick slivers, or grated

Directions

• 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.