Miso soup


10 cups water
1 not-beef bouillon cube (e.g., Edwards & sons)
Handful dried shiitakes
1-inch knob ginger
2/3 block extra firm tofu, cubed
Up to 1 tablespoon red chili flakes, to taste

2 tablespoons chickpea miso
Handful enoki mushrooms

Chopped green onion, for garnish



Combine water, bouillon, shiitakes, ginger, tofu, and chili flakes in a large pot and simmer for 30 minutes. You can also use a pressure cooker; cook for 30 minutes.

After cooking, stir in the chickpea miso and enoki mushrooms. Garnish with chopped green onion and salt to taste.

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