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About the Dish

1 teaspoon Sesame Oil
1 ounce Green Onion
1 packet Tamari
1/2 ounce Ginger
2 ounces Shiitake Mushrooms
1 slice Kombu Kelp
1 packet Edamame
1 tablespoon Miso Paste
1 teaspoon Bragg Liquid Aminos
8 ounces Tofu
2 sprigs Cilantro
1 packet Tamari
3/4 cup Long Grain Rice
Per Serving
Calories 408
Total Fat 15 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 5 g
Monounsaturated Fat 2 g
Cholesterol 0 mg
Sodium 963 mg
Total Carbohydrates 32 g
Dietary Fiber 12 g
Sugar 4 g
Protein 32 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.

METHOD

1
MISE EN PLACE • Thinly slice green onion, keeping white and green parts separate. • Peel and roughly chop garlic. • Peel and roughly chop ginger. • Remove mushroom stems and reserve; thinly slice caps. • Cut tofu into 1/2-inch dice. • Pick and roughly chop cilantro.
2
Place a large saucepot over medium heat. Add sesame oil. When hot, add green onion whites, garlic, ginger and mushroom stems. Cook, stirring frequently, until fragrant and lightly toasted, about 1 minute.
3
• Add 4 cups water and kombu. Increase heat to high. • When liquid simmers, remove from heat. Let steep 5-6 minutes.
4
Strain broth into a bowl. Discard aromatics.
5
• Return broth to saucepot. • Add edamame, miso 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. • When soup simmers, remove from heat. Taste and adjust seasoning as desired with tamari.
7
Divide soup between 2 bowls. Serve with rice, and enjoy!