Miso Soup with Turmeric and Ginger

Name: Miso Soup with Turmeric and Ginger
Prep time: 10 min
Cook time: 10 min
Total time: 55 min
Ingredients: 2 four-inch-square pieces kombu ((approx)); 4 cups water; 4 tablespoons white miso ((shiro miso)); 1 tsp ginger ((finely grated)); 1/2 tsp turmeric; 1 medium carrot ((grated) ); 14 oz firm tofu ((cut into ¼th inch cubes)); 1 tsp rice wine vinegar (or apple cider vinegar); 4 scallions ((white and green parts finely chopped))

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 55 minutes

Servings: 4

detox soup miso soup vegan miso soup

Ingredients

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2 four-inch-square pieces kombu ((approx))4 cups water4 tablespoons white miso ((shiro miso))1 tsp ginger ((finely grated))1/2 tsp turmeric1 medium carrot ((grated))14 oz firm tofu ((cut into ¼th inch cubes))1 tsp rice wine vinegar (or apple cider vinegar)4 scallions ((white and green parts finely chopped))

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Instructions

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Step 1

Steep the kombu in water for 15 minutes. Then place the saucepan over medium heat. Turn off as soon as the water comes to a boil.

Step 2

Let the kombu and water stand in the saucepan for 15 more minutes. Then carefully lift out the kombu from the saucepan using a pair of tongs. This is the dashi.

Step 3

Mix the miso paste with ¾ cup of dashi. Set aside.

Step 4

In the same saucepan used to make the dash or in a Dutch oven, heat ¼ cup dashi with the carrots, ginger and turmeric.

Step 5

Saute the carrots for a couple of minutes until there is no visible moisture in the pot.

Step 6

Add the remaining dashi stock to the pot and bring to a boil. Cover and let it simmer over low heat for five minutes.

Step 7

Stir in the tofu and apple cider vinegar and bring back to a boil.

Step 8

Turn off the heat. Add the scallions and the miso paste to the pot and mix. Serve hot.