Miso Soup with Shiitake
25 min4
Time1h 15min
Servings8 people
DifficultyEasy
CategorySoups
A deeply flavored vegetable broth enriched with soy sauce, dried mushrooms and a touch of tomato paste. This is the kind of broth that transforms soups, risottos and sauces — slow-simmered for an hour until every vegetable has given its best. Fennel adds a subtle anise note that sets it apart from ordinary stock.
Ingredients
- 300g onion
- 300g celery
- 100g carrot
- 100g fennel
- 100ml soy sauce
- 10g tomato paste (or 100g fresh tomatoes)
- 10g dried mushrooms
- 4 liters water
Directions
- 1
Roughly chop all the vegetables into large pieces.
- 2
Place the vegetables in a large, tall-sided pot.
- 3
Add the water, tomato paste, soy sauce and dried mushrooms.
- 4
Bring to a boil, then reduce the heat and simmer for one hour. Don’t discard the vegetables — use them to make our Broth Vegetable Cream.
Gluten-FreeLightBasics