Shiitake-lemongrass Miso Soup


1 tablespoon unrefined, untoasted sesame or canola oil
1/3 pound shiitake mushrooms, stemmed and thinly sliced
1 clove garlic, chopped
1 tablespoon grated ginger (or 1 teaspoon ground ginger)
1 teaspoon tamari or soy sauce
1 stalk lemongrass
4 cups vegetable broth
5 green onions, roughly chopped
1 medium carrot, thinly sliced
1 small red bell pepper, cored, seeded and thinly sliced
1 pound extra-firm tofu, drained and cut into 1-inch pieces
2 tablespoons miso paste
1 handful cilantro or flat-leaf parsley leaves


Colorful Peppers, Carrots And Green Onions Add Bright Flavors To This Miso Soup. Earthy Shiitake Mushrooms And Fragrant Lemongrass Provide The Background Aromas. Serve Soup Over Cooked Brown Rice, If Desired.

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