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Miso Soup

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Makes 1 serving

YOU ASKED WE ANSWERED! So many people have emailed, slid into our DMs, and asked in-store for the recipe for our Miso Soup, we are happy to say it’s here. We took a classic miso soup and added in tons of spring veggies to amp up the nutrients. This soup is perfect for those summer days when you are craving something flavorful and nourishing, but also light and fresh. The green veggies including snap peas, asparagus and spinach pack a big punch, loaded with Vitamin A, Vitamin K, Vitamin C, fiber, and antioxidants.

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Broth

1 Tbsp extra virgin olive oil

2 Tbsp ginger, finely chopped

1 red onion, sliced

1 Tbsp sesame oil

3 Tbsp mushroom base

3 Tbsp white miso paste

7 cups of water

Vegetables

3 cups fresh peas

2 cups sugar snap peas, cut into 3 pieces

3 cups spinach

1 ½ cups asparagus, chopped

1 cup kale, de-stemmed and shredded

1 package of firm tofu, pressed and diced

Garnish

1 scallion, sliced

sea salt, to taste

PREP

Finely chop ginger.

Slice red onion.

Cut sugar snap peas into 3 pieces.

Chop asparagus.

De-stem and shred kale.

Press and dice tofu.

Slice scallion.

MISO BROTH

Add extra virgin olive oil, chopped ginger and sliced red onion to a large pot, and sweat over medium heat, stirring frequently.

Add sesame oil and cook for another minute.

In a separate pot, combine mushroom base, white miso paste, and water. Stir until well combined. Add to the broth and bring to a boil.

COMBINE

Add fresh peas, chopped sugar snap peas, spinach, chopped asparagus, shredded kale and diced tofu to the pot of miso broth and combine.

Bring to a simmer and cook for 3-5 minutes.

GARNISH

Pour Miso Soup into a bowl and garnish with sliced scallions and sea salt, to taste.

NOTES + SERVING TIPS

Miso Soup can be refrigerated in an air-tight glass container for up to 5 days, and stored frozen for 2-3 months.