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  • Soups & Stews
  • Japanese

Creamy Sesame Miso Soup

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    SERVES

    SERVES

    2 persons

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    COOKING METHOD

    COOKING METHOD

    Stovetop

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    PREP TIME

    PREP TIME

    10 mins

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    COOK TIME

    COOK TIME

    15 mins

Miso + Tahini = MAGIC! This soup is comfort in a bowl! It's is dreamy, creamy, warm, and satisfying! Perfect for a rainy or cold day.

Ingredients

SOUP

4 cups vegetable broth

2 cups water

1 tbsp white or yellow miso paste (taste and adjust if needed)

1 tbsp Everiday Coconut Aminos

2 tbsp tahini

1 tsp Everiday Garlic Chili Oil

1" piece of ginger, grated

1/4 cup dehydrated shitake mushrooms

1/4 cup shredded nori or cut nori sheets

Optional - noodles of choice (I usually use kelp noodles)

GARNISH

Chopped scallion

Cilantro

Sesame seeds

More Everiday Garlic Chili Oil

Protein Options

Boiled egg

Firm tofu

Instructions

1

DONE!

In a pot heat the vegetable broth and water.

2

DONE!

Once warm add in the miso paste, Everiday coconut aminos, tahini, Everiday garlic chili oil, and grated ginger. Wisk everything till well combined.

3

DONE!

Next, add in your dried shitake mushrooms and bring the soup up to a gentle boil.

4

DONE!

Lower the heat so that the soup is simmering and let it cook for 10 to 12 minutes.

5

DONE!

Turn off the heat and add the seaweed and tofu if using.

6

DONE!

If using noodles split the cooked noodles into bowls and ladle over the soup.

7

DONE!

Add the boiled egg along with your garnish and enjoy!

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