Wheat Free Miso Soup with Mushrooms & Turmeric
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Learn more →Ingredients
4 servings
For the broth
- 1 piece (4 inches) kombu
- 1 oz dried shiitake mushrooms
- 5 cups water
- 1 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground turmeric
For the soup
- 6 oz fresh shiitake mushrooms, stems removed and caps thinly sliced
- 3 tbsp white miso paste
- 12 oz silken tofu, cut into ½-inch cubes
- 3 scallions, green parts only, thinly sliced
- 1 tsp toasted sesame oil
- 1 tsp tamari
Instructions
- 1
Combine the kombu, dried shiitake mushrooms, and water in a medium saucepan. Let soak for 10 minutes, then set over medium heat and bring just to a bare simmer — small bubbles forming at the edges, not a rolling boil.
- 2
Remove the kombu with tongs and discard it. Continue to simmer the dried shiitakes for 5 minutes, then lift them out with a slotted spoon and discard. Strain the broth through a fine-mesh strainer into a clean bowl, then return it to the saucepan.
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