Mushroom Miso Soup

Recipe Ingredients

1 1/2 cups	355ml	Baby bella mushrooms - stems trimmed,
		And thinly sliced
		= (or other mushrooms of choice)
2 teaspoons	10ml	Safflower oil
1/2 cup	31g / 1.1oz	Thinly-sliced green onions
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Minced ginger
4 cups	948ml	Water
		= (or vegetable stock)
2 cups	80g / 2.8oz	Roughly-chopped Swiss chard leaves
2 tablespoons	30ml	Red miso
		= (or other miso of choice)
1 tablespoon	15ml	Toasted sesame oil
2 tablespoons	30ml	Sesame seeds

Recipe Instructions

In a large saucepan, saute the mushrooms in the safflower oil for 3 minutes. Add the green onion, garlic, and ginger, and saute an additional 2 minutes. Add the water and Swiss chard and stir well to combine. Bring the mixture to a boil, and allow to boil for 3 minutes.

In a small bowl, stir together the miso and a little of the cooking liquid from the saucepan. Add the miso mixture and toasted sesame oil to the pot, stir well to combine, and remove the soup from the heat. Sprinkle sesame seeds over individual servings.

This recipe yields 1 1/2 quarts.

Source:
The Vegan Chef at http://www.veganchef.com

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