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Curried eggplant soup.. perfect detox after the holiday binge

Curried eggplant soup.. perfect detox after the holiday binge

Shiitake-Vegetable-Miso Soup Ingredients: 2 tbsp. organic sesame oil ¼ cup shallots, finely chopped ¼ cup green onion, finely chopped 1 heaping tbsp. chopped ginger 1 tbsp. finely chopped garlic 1 celery stalk, chopped 3 medium carrots, thinly sliced 6 cups vegetable broth 2 cups purified water 1 bok choy, chopped 6 tbsp miso, light yellow or white 8 oz tofu, diced 16 shiitake mushrooms, thinly sliced In large pot, heat oil over medium heat. Add shallots, green onion, ginger, garlic, celery and carrots and sauté for 5 minutes. Add broth, water, bok choy and miso. Stir and bring to a boil. Reduce heat to simmer. Add tofu and mushrooms and simmer for 10 minutes, stirring occasionally. Serves 8.