Everyone needs more soup in their life now that fall is here! Veggiekins created this mushroom miso soup to warm her up with the cooler weather. She packs the bowl of earthy mushroom broth with lots of veggies, like zoodles, Cascadian Farm Brocooli Florets, and watermelon radish for some color.
To see more recipes inspired by Cascadian Farm, click here!
For the Soup Base
- 2-3 cups water
- 2 tablespoons mushroom broth powder (or use 2-3 cups veggie stock)
- 1 clove garlic, crushed
- 2 pieces of kombu (optional)
- 1 tablespoon tamari
- 1 tablespoon miso paste
- toasted sesame oil (optional)
For the Vegetables and Toppings:
- Handful of shiitake mushrooms
- 1/4 cup dry wakame
- 1 zucchini, spiralized
- 1/2 watermelon radish, thinly sliced
- 1/2 cup Frozen Cascadian Farms Organic Broccoli Floretspackage directions
For the Tempeh
- 1 tablespoon tamari sauce
- 1/2 tablespoon maple syrup
- Pinch of paprika
- 1/3 (8 ounce) package prepared tempeh, cut into triangles
Begin by preparing the soup base. Combine water or vegetable stock, garlic, kombu and tamari in a pot and bring to a boil. Lower heat to simmer and dissolve miso paste into the broth. Add shiitake mushrooms and sesame oil and allow broth to simmer on low heat while you prepare your other ingredients (8-10 min).
While the stock is simmering, prepare your toppings. Combine dry wakame in a bowl with warm water and allow to soften, then drain.
Prepare your tempeh by combining tamari, maple syrup and paprika in a shallow dish. Add tempeh and coat evenly. In a large non-stick skillet, cook 2-3 minutes per side over medium het. While tempeh is cooking, toss the frozen broccoli into to the soup to defrost.
To assemble, place your zoodles, wakame, mushrooms, tempeh, broccoli florets and watermelon radish in a bowl. Pour broth over the ingredients and enjoy!