loveandlemons5.0
Ginger Miso Soup
This nourishing ginger miso soup recipe is filled with shiitakes, turnips, tofu, carrots & soba noodles. A great healthy lunch.
👥 2 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Make the dashi: Gently rinse the kombu piece. Place it in a medium pot with 4 cups water and gently simmer for ⏱️ 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter. Once the kombu piece is soft, remove it and bring the water to a boil for just a few minutes.
dashi4 cupswater4 cups
2
Reduce the heat again and add 1 cup more water. In a small bowl, stir the miso paste together with some of the hot dashi water (until it’s not clumpy), then stir to incorporate it into the soup broth.
water4 cupsdashi4 cups
3
Add the ginger, scallions and shiitakes, turnips, and carrots and simmer on low until the turnips are soft and fork-tender (about ⏱️ 35-40 minutes). Note: If your soup is too thick, add 1-2 cups more water until it is a thinner consistency.
grated ginger1 teaspoonwater4 cups
4
Add the tofu and cooked soba noodles. Then taste and adjust seasonings, adding a few teaspoons of soy sauce if you like.
cooked soba noodles (optional)4 ounces
5
Store leftover soup in the fridge for 3 to 4 days.
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