Ingredients
Units
Scale
Broth
- 1 thick knob of ginger, sliced thinly
- 1 head of garlic, halved crosswise
- 8–10 spring onion bulbs
- 4 cups of veggie scraps: carrots, celery, kale stems, squash stems or fresh leafy greens
- 1 orange or lemon peel
- 80g dried shiitake mushrooms
- 40g kombu or wakame
- 10 cups of water
- handful of cilantro
- 2 tbsp miso paste (30g)
Optional add-ins:
- 1 tbsp turmeric
- 1 chili pepper
- 1 tbsp peppercorn
- 1 tbsp sesame oil
- 1 tbsp tamari
Instructions
- Add all the ingredients except the miso paste to a pot and bring it to a boil. Reduce heat to low and simmer for 45-90 minutes or until very fragrant. Strain the broth and return to pot.
- To serve: use a fine mesh sieve and dissolve the miso paste to the broth. Add any other flavourings and seasonings to the soup, serve and enjoy!
- To store: add just the flavourings if desired, stir and keep in the fridge in an airtight container or jar. When ready, re-heat the broth and use as is or dissolve the miso paste with a fine mesh sieve. If you don’t mind missing out on the nutrients miso has, you can also add the miso paste and re-heat.
Notes
- Helpful Equipment: fine mesh sieve, strainer, large pot, ladle
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: soups
- Method: stove top
- Cuisine: vegan, gluten free, japanese
Nutrition
- Serving Size: 1 cup
- Calories: 20
- Sugar: 1.5g
- Sodium: 800mg
- Fat: 0.4g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.2g
- Trans Fat: 0
- Carbohydrates: 3.1g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 0