Miso veggie soup
I was attempting to showcase the miso in this recipe and work with umami flavors, I am happy with the results. Created March 11, 2013 by Cheryl Gallion.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegan
soup
umami
vegetables
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 large sweet onion chunked
- 1 pound portabella mushrooms chunked
- 1/2 head cauliflower chopped
- 1/2 pound baby carrots cut
- 1/2 pound haricot vert cut in one inch pieces
- 1 bunch kale stems removed and chopped
- 3 tablespoons red miso
- 3 tablespoons kikkoman ponzu lime
- 3 tablespoons bragg liquid amimo
- Carbohydrate 14.1623904517522 g
- Cholesterol 0 mg
- Fat 0.711987916530175 g
- Fiber 3.73314279841208 g
- Protein 4.09044448369338 g
- Saturated Fat 0.109482750043673 g
- Serving Size 1 1 Serving (221g)
- Sodium 246.209301507161 mg
- Sugar 10.4292476533401 g
- Trans Fat 0.184276017212152 g
- Calories 70 calories
Saute onions in dry nonstick pan, add water when needed, then add the mushrooms and a couple quarts of water. Simmer till mushrooms are cooked and add cauliflower and carrots. Cook for a while longer add the green beans cook another 10 min or so then add the miso, ponzu and Bragg aminos, stir and add the kale. Cook another couple minutes. Season to taste. I was attempting to showcase the miso in this recipe and work with umami flavors, I am happy with the results.
