![Shiitake & Kale Miso Soup [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/10/Shiitake-Kale-Miso-Soup-vegan-gluten-free-by-The-Flexitarian-v83-500x500.png)
Shiitake & Kale Miso Soup [vegan] [gluten free]
Packed with mushrooms, this Shiitake & Kale Miso Soup is deliciously hearty.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 150 g mixed mushrooms - Shiitake, Buna-Shimeji, Shiro-Shimeji, Eryngii, Oyster mushrooms, Enoki, Golden Enoki, Maitake etc..
- 30 g dried shiitake mushrooms
- 2 Tbsp miso paste
- 5 spring onions
- 2 garlic cloves - crushed
- 5 cm ginger root [2 inches]
- 1 Tbsp sesame oil
- 1 sheet nori
- handful of kale leaves - tough stalks removed
- 1 tsp tamari sauce
- 1 litre of water
Instructions
- Chop the spring onions reserving the green part. Roughly chop the fresh mushrooms and halve bigger dried shiitakes.
- Heat the sesame oil in saucepan. Add the white part of the chopped spring onion, crushed garlic and grated ginger. Fry for a couple of minutes.
- Add the water, miso paste, dry shiitake and chopped fresh mushrooms.
- Cook covered under medium heat for 10-12 minutes until the mushrooms are soft. (I like mine to still have a bite).
- Add the shredded kale, tamari sauce and roughly torn nori. Cook for another couple of minute.
- Serve straight away sprinkled with the chopped green spring onions.
Nutrition
Serving: 450gCalories: 170kcalCarbohydrates: 21gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 824mgPotassium: 599mgFiber: 4gSugar: 4gVitamin A: 379IUVitamin C: 8mgCalcium: 37mgIron: 2mg