King Oyster Mushroom, Quinoa, and Seaweed in Vegan Miso Soup

This miso soup is enhanced with quinoa and mushrooms to increase its satiety. Miso soup is the ideal cold-weather dinner due to its simplicity and warmth.

Serves: 6


To prepare miso broth:

2 carrots, cut finely

3 garlic cloves, chopped finely

2 scallions, cut finely, white bits reserved

1.5 cups of icy water

3.5 cups plant-based dashi broth

1/2 cup mild miso

½ cup dried nori

¼ teaspoon salt

For serving:

2 cups of sliced king oyster mushrooms

2¾ cup cooked quinoa

Radish seedlings

How to prepare:

In a large saucepan over high heat, combine carrot, garlic, and scallions for the miso broth (reserving chopped white parts). Lower heat to medium, add dashi broth and miso, and allow to simmer for 15 minutes. The broth is strained into a bowl.

Rinse the pot and return the broth to the pot. Add seaweed, cover, and allow it sit for 15 minutes. If the broth has cooled too much, bring it back to a boil before serving. Stir in salt.

Divide quinoa among serving bowls. Take some seaweed from the soup and sprinkle on top. Each bowl should be filled with miso broth and topped with king oyster mushrooms, chopped scallion whites, and radish sprouts.

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