Vegetable Sesame Miso Soup
A creamy, comforting, veggie-packed twist on miso soup. Toasted and ground sesame seeds add a wonderfully rich, nutty flavor to this light yet filling plant-based dish.
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Servings: 3
Ingredients
- 3 cups water
- 1 tsp kombu dashi powder
- 3 tbsp white miso
- 3 tbsp white sesame seeds toasted and ground
- 3 tbsp tahini
- 1 tbsp mirin
- 2 small carrots peeled and sliced
- 1 cup mushrooms sliced
- 1 zucchini sliced
- 1 head of broccoli cut into florets
- 1 cup spinach
- 1 ½ cups shelled edamame
- 2 green onions sliced
Instructions
- Add water and dashi powder to a large pot and bring to a boil. Add the carrots and cook for a few minutes until carrots are tender. Add broccoli, zucchini, and mushrooms.
- Mix in sesame seeds, mirin, and tahini and continue to cook until broccoli and zucchini are tender. Once all the veggies are cooked, add in the spinach, edamame and green onions. Cook until spinach has wilted, then turn off the heat and mix in miso until evenly dispersed.
- Serve with noodles or rice as desired and garnish with extra sesame seeds.