- 1 tablespoon sesame or canola oil
- 1/3 pound shiitake mushrooms, stemmed and thinly sliced
- 1 clove garlic, chopped
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 1 teaspoon tamari or soy sauce
- 1 stalk lemongrass
- 4 cups low-sodium vegetable broth
- 5 green onions, roughly chopped
- 1 carrot, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 pound extra-firm tofu, drained and cut into 1-inch pieces
- 2 tablespoons miso paste
- 1 handful fresh cilantro or flat-leaf parsley
Pour in vegetable broth and increase heat to medium high, scraping bottom of pan to release any browned bits. Stir in green onions, carrots, red peppers and tofu. Bring to a boil and reduce to a brisk simmer for 5 minutes. When vegetables are tender, remove from heat. Remove lemongrass from pot and discard. Put miso paste in a small bowl and add a tablespoon or two of hot broth from the pot. Stir to dissolve miso, then stir dissolved miso into pot. Ladle soup into bowls and garnish with cilantro or parsley.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.