This is not your average sushi-shop soup. Unlike it’s fairer companion, red miso lends a bolder flavored backstory to this vegan recipe due to its extended fermentation. This traditional Japanese seasoning combines with a savory kombu dashi to create a delectable umami flavor. The vegetables are hearty to compliment the meatiness of the firm tofu − perfect paired with a side of seared snap peas and/or your favorite broiled fish.
In a large stockpot combine kombu and water.
Simmer on medium for 30 minutes.
Discard kombu, adding garlic and ginger to broth.
Simmer on medium for 30 minutes.
Discard garlic and ginger, adding carrots and chard to broth, simmer for 5 minutes.
Meanwhile in a small skillet over medium heat, add olive oil and mushrooms, sautéing until golden.
Add zucchini to broth, simmer 5 minutes until just tender.
Meanwhile, add miso paste to a small bowl.
Temper miso with ½ cup of hot broth, stir until dissolved.
Add tempered miso to stockpot, stir until combined.
Add cooked mushrooms and tofu.
Remove from heat.
Top with scallions & serve immediately.
Naturally low-carb & gluten-free.
