Miso Soup with Leeks, Daikon, & Greens

Miso Soup with Leeks, Daikon, & Greens

• 2 tbs. toasted sesame oil

• 1 leek, chopped

• 3 cloves garlic, minced

• 1 tbs. grated fresh ginger

• 2 cups shiitake mushrooms, sliced

• 1 daikon radish, cubed

• 2 tbs. soy sauce or tamari

• 6 cups veggie broth or water

• 1 nori sheet, torn into slivers, or small handful of wakame or dulse

• 2–3 cups chard, bok choy, or spinach, torn or cut into bite-sized pieces

• 1 package silken tofu, cubed

• 3–4 tbs. white miso paste, plus more to taste

• 1 tbs. rice vinegar

• 2–3 scallions, thinly sliced

• Hot sauce, optional

In a large pot, heat the oil over medium heat. Add chopped leeks and sauté until softened, 3–5 minutes. Add garlic and ginger and sauté for another minute. Add in shiitake mushrooms and daikon radishes and sauté until the mushrooms begin to soften. Add in soy sauce or tamari and cook for 1–2 more minutes. 

Add in broth (or water) and seaweed and bring to a simmer. Simmer for about 5 minutes, then add in the greens and tofu and simmer 5 minutes more, until greens are wilted.

In a small bowl, mix miso paste with a few tablespoons of broth from the soup and stir until miso is dissolved, then mix back into the soup. Add in rice vinegar and more soy sauce or tamari to taste. Sprinkle with scallions and drizzle with hot sauce, if desired.

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