Vegetable Miso Soup
Makes 4 servings
1 tablespoon coconut oil
1 small yellow onion, sliced
2 carrots, cut into thin rounds on the diagonal
2 celery stalks, cut thinly on the diagonal
1 medium daikon root, cut into thin rounds on the diagonal
1/2 pound mushrooms (cremmini or shiitake)
4 cloves garlic, minced
2 baby bok choy, leaves and stalks separated, both sliced on the diagonal
1 quart chicken bone broth or vegetable stock
3 tablespoons wakame, soaked 10 minutes and drained
1/2 block tofu, cut into small cubes
1/3 cup miso paste (mellow, white, or chickpea)
1 ½ teaspoons lemon juice
1 tablespoon toasted sesame oil
Scallions, chopped for garnish
1. Heat the oil in a large pot. Add onion along with a pinch of salt and cook on medium-low for 4 minutes. Add the carrots, celery, daikon, mushrooms, garlic, bok choy stalks, and a generous pinch of salt. Cook 5 minutes, until vegetables are soft.
2. Add the broth and bring to a gentle simmer.
3. Add the bok choy leaves, wakame, and tofu. Simmer for two minutes and turn off hea.
4. In a small bowl, whisk the miso paste together with ¾ cup warm water. Stir this dissolved miso into the pot of soup.
5. Add the lemon juice and toasted sesame oil. Taste, and season with additional lemon juice, salt, or sesame oil to taste. Top with chopped scallions.
Notes: Ramen noodles are a delicious addition. Tofu can be replaced with shredded chicken. For spice, a pinch of red pepper flakes can be added at the end.