|2 servings||calories per servings 223||protein serving 15 g||carbs per serving 22 g||total fat per serving 9 g|
Inspired by classic Japanese miso soup, we added chickpeas for a hearty and unique twist.
|Nutrition Facts||/ Per Serving|
|Total Fat||9 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||1 g|
|Total Carbohydrates||22 g|
|Dietary Fiber||7 g|
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.
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.
Add 4 cups water, mushroom stems and kombu. Increase heat to high.
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.
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.
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.
Use a slotted spoon to divide solids between 2 bowls. Carefully pour hot liquid into bowls. Enjoy!
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.Learn More...