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Main Dish / Vegetarian / Plant-based / Vegan
This recipe was inspired by an Okinawan soup recipe made for us by Kae Izena, who owns a cooking school on Okinawa. Mushrooms are a prized ingredient on the island since they add a deep, umami flavor to dishes, and dried varieties are even beautifully wrapped and given as gifts. They are incredibly low in calories and high in protein, antioxidants, and vitamin D.
Yield: 2 servings
Ready in 20 minutes
Photo by David McLain
1 small onion or ¾ cup of leeks, chopped
1 tablespoon vegetable oil
1 teaspoon salt
1½ cup shiitake mushrooms (or use ½ cup of each of shiitake, enoki, and Shemeji mushrooms)
1 teaspoon ginger, grated
2 cups plain soy milk
1 bay leaf
1 tablespoon miso paste