Miso veggie soup

I was attempting to showcase the miso in this recipe and work with umami flavors, I am happy with the results. Created March 11, 2013 by Cheryl Gallion.

Category: Soups, Stews and Chili

Cuisine: not set

Ready in 1 hour

by surrealchereal

Ingredients

1 large sweet onion chunked

1 pound Portabella Mushrooms chunked

1/2 head Cauliflower chopped

1/2 pound baby carrots cut

1/2 pound haricot vert cut in one inch pieces

1 bunch kale stems removed and chopped

3 tablespoons Red Miso

3 tablespoons Kikkoman Ponzu Lime

3 tablespoons Bragg Liquid Amimo

Directions

Saute onions in dry nonstick pan, add water when needed, then add the mushrooms and a couple quarts of water. Simmer till mushrooms are cooked and add cauliflower and carrots. Cook for a while longer add the green beans cook another 10 min or so then add the miso, ponzu and Bragg aminos, stir and add the kale. Cook another couple minutes. Season to taste. I was attempting to showcase the miso in this recipe and work with umami flavors, I am happy with the results.

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