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About the Dish

  • Sesame Oil

    Sesame Oil

  • Spring Onion

    Spring Onion

  • Ginger

    Ginger

  • Shiitake Mushrooms

    Shiitake Mushrooms

  • Kombu Kelp

    Kombu Kelp

  • Chickpeas

    Chickpeas

  • Miso Paste

    Miso Paste

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Tofu

    Tofu

  • Cilantro

    Cilantro

  • Tamari

    Tamari

METHOD

1
Prepare your mise en place: Remove roots and thinly slice green onions, keeping white and green parts separate. Remove stems from fresh mushrooms and reserve; thinly slice caps. Peel and roughly chop garlic. Peel and roughly chop ginger. Cut tofu into 1/2-inch cubes. Pick and roughly chop cilantro.
2
Place a large saucepot over medium heat. Add sesame oil, then green onion whites, garlic and ginger. Cook 1 minute, stirring frequently, until fragrant and lightly toasted.
3
Add 4 cups water, mushroom stems and kombu. Increase heat to high.
4
When the liquid begins to simmer remove the pot from heat, and allow to steep 5-6 minutes. Strain the liquid into a bowl through a fine mesh strainer. Discard solids.
5
Pour liquid back into saucepot, and add chickpeas, miso paste and Bragg Liquid Aminos. Place over high heat. Bring to a boil, and cook 4-5 minutes.
6
Add mushroom caps, tofu, onion greens and cilantro. Bring soup back to a simmer, then remove from heat. Taste and adjust seasoning as desired with soy sauce.
7
Use a slotted spoon to divide solids between 2 bowls. Carefully pour hot liquid into bowls. Enjoy!