Earsly Spring Miso Soup

Serves: 4
Total Calories: 41


1 tablespoon toasted sesame oil
4 ounces shiitake mushrooms stemmed and sliced
4 cups water
8 ounces asparagus spears trimmed and cut into bite sized pieces
2 to 3 scallion chopped (bulbs and green tops)
1/4 cup


1. Heat the oil in a large, heavy kettle over mediumlow heat. Add the mushrooms and sauté about 2 minutes. Add the water, increase the heat, and bring to a boil. Reduce the heat to low and simmer for 5 to 8 minutes.
2. Add the asparagus to the kettle, increase the heat, and return to a boil. Reduce the heat to low, simmer 2 to 3 minutes, then remove from the heat. Add the scallions.
3. Remove a little broth from the kettle and mix it with the miso. Return the diluted miso to the soup and mix well. Serve immediately.

For a Change . . .
* Add 2 tablespoons instant wakame flakes to the kettle along with the water in Step 1.

Nutritional Facts:

Serves: 4
Total Calories: 41
Calories from Fat: 30

This Earsly Spring Miso Soup recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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