Miso Soup with Shiitake
25 min4
Time10 min
Servings4 people
DifficultyEasy
CategorySoups
A silky, resourceful cream born from the leftover vegetables of a rich Vegetable Broth. Instead of discarding the spent vegetables, blend them with soy milk and soy oil into a velvety spread that is as elegant as it is sustainable. The gentle sweetness of the slow-simmered vegetables shines through, making this cream perfect on toasted bread, as a pasta sauce, or as a base for more complex dishes. A beautiful example of zero-waste cooking.
Ingredients
- 500g leftover vegetables from Vegetable Broth
- 50g soy milk
- 75g soy oil (or any neutral-flavored oil)
- 5–6g salt
Directions
- 1
Drain the leftover vegetables from the broth and let them cool slightly.
- 2
Place the vegetables in a blender. Add the soy milk, soy oil and salt.
- 3
Blend until completely smooth and creamy. Adjust salt to taste.
- 4
Serve warm as a soup, at room temperature as a spread, or chilled as a dip. Tip: pair this with our Vegetable Broth — make the broth first, then turn the leftovers into this cream.
Zero-WasteQuickGluten-Free