Mushroom Miso Soup

Mushroom miso soup is scrumptious and simple to make! This is an easy miso soup recipe that is very flavorful with the addition of greens and garlic. If you love mushrooms like I do, then this is a terrific alternative to heavy, creamy mushroom soups. This healthy mushroom soup is every bit as tasty and hearty as other mushroom soups.

Ingredients:

1/2 package extra firm tofu (drained, pressed, & cubed)
3 tbsp. organic mellow white miso paste
2 cups fresh, sliced mushrooms (button, shiitake, or other variety)
2 cups leafy greens, chopped (kale, bok choy, or chard, etc.)
4 tbsp. green onion, chopped
2 cloves garlic, sliced
2 tbsp. Bragg Liquid Aminos (or low-sodium soy or Tamari)
1 tsp. coconut oil (or Earth Balance spread)
4 cups water
Sea salt & cayenne pepper (optional)

Directions:

Drain, press and cube tofu. Marinate in Bragg Liquid, sprinkle with cayenne and sea salt. Bake on a lightly greased baking sheet at 350F for 15 min.
Meanwhile, chop mushrooms, garlic and greens.
Heat large pot with a tsp. of coconut oil on medium heat. Add mushrooms, garlic & greens. Saute on medium-low for a few minutes. Drizzle with a tsp. of Bragg Liquid and stir.
Add 4 cups of water and bring to a boil. Then, lower heat and simmer for a few minutes. Add tofu to the pot and stir.
Prepare miso by adding 1/4 cup of the hot broth to the paste in a bowl. Use a fork or whisk to liquify the miso paste.
Remove the pot from heat. Stir in the miso paste.
Serve immediately and top with chopped green onions.

Baking the tofu before adding it to the soup is optional (but I prefer it this way!) I've learned the key to tasty tofu is how you cook it!

Most recipes say to cube tofu and add it to the hot broth to cook. I like to add seasonings and bake it first. I find that it is more flavorful this way. I'm not a huge fan of mushy tofu!

You can leave the tofu out of this recipe all together if you do not like it.