Miso soup with mushrooms

Simple vegan and gluten-free miso soup made with mixed mushrooms, tofu, organic shiro miso and greens. Serve as a side soup or light dinner!

A comforting Miso Udon Noodle Soup with a rich broth topped with Teriyaki Mushrooms. The broth is packed with umami and gets a nice richness from the mix of soy milk, miso, mushroom broth, and some vegan butter. Serve this with other toppings of choice. I finished my bowl with Japanese chili oil or layu for an extra kick of heat. This recipe can be easily cooked in one pot by preparing the noodles and toppings before cooking down the broth.

Ingredients 3 cups veggie broth (I use low sodium) 1 cup water 4 dry shiitake mushrooms (finely sliced) 1 inch piece of ginger (thinly sliced or grated) 2-3 tbsp Miso paste scallions (finely chopped) for garnish

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