One of my friends recently posted a picture of miso soup that looked similar to this one and I immediately wanted it and couldn’t get it out of my head! This is my version and it was really good. I ate it for lunch all week.
8 cups of vegetable stock
1/4 cup of miso paste
2-3 cups cremini mushrooms or shiitake
3 stalks of celery
8 cloves of garlic minced
1 bunch of cilantro
2 bunches of green onions
chili flakes (optional)
Sautee mushrooms over medium-high heat in 1 tablespoon of coconut oil and season with sea salt until almost browned. Sometimes I add a little water to keep them from sticking to the pan until they start to cook down. Then set aside
Sautee celery in coconut oil until soft then add the garlic and miso paste and the sautéed mushrooms, pour in your vegetable stock and simmer for 30 minutes.
Dish into bowls and top with chopped cilantro, green onion and chill flakes and EAT!
I kept a jar of minced green onions and cilantro in the fridge to add to my soup all week.
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