THIS RECIPE SPELLS COMFORT FOOD!
Far from traditional but this soup is dreamy, creamy, and just so comforting!
It's been raining non-stop here in Singapore and with this weather, soup has been constantly on my mind!
I had miso paste in the fridge but didn't want the classic miso soup, I wanted to make something a bit more heavy and filling!
Coconut milk came to mind (those who know me know I am coconut obsessed), then I thought about peanut butter and then it hit me! TAHINI!
Miso + Tahini = MAGIC!
I finished it all off by making it a little garlicy and spicy by adding a good dollop of Ri's garlic chili sauce.
The result? Heaven!
Perfect when you are craving something soupy, savory, and satiating!
I hope you enjoy this recipe as much as I did!
INGREDIENTS
Soup
- 4 cups vegetable broth
- 2 cups water
- 1 tbsp white or yellow miso paste (taste and adjust if needed)
- 1 tbsp coconut aminos
- 2 tbsp tahini
- 1 tsp Ri's garlic chili oil
- 1" piece of ginger, grated
- 1/4 cup dehydrated shitake mushrooms
- 1/4 cup shredded nori or cut nori sheets
- optional - noodles of choice (I usually use kelp noodles)
Garnish
- chopped scallion
- cilantro
- sesame seeds
- more Ri's chili oil
Protein Options
- Boiled egg
- Firm tofu
INSTRUCTIONS
- In a pot heat the vegetable broth and water.
- Once warm add in the miso paste, coconut aminos, tahini, Ri's garlic chili oil, and grated ginger. Wisk everything till well combined.
- Next, add in your dried shitake mushrooms and bring the soup up to a gentle boil.
- Lower the heat so that the soup is simmering and let it cook for 12-15 minutes.
- Turn off the heat and add the seaweed and tofu if using.
- If using noodles split the cooked noodles into bowls and ladle over the soup.
- Add the boiled egg along with your garnish and enjoy!