We recently developed this soup in an effort to bring more flavors of the east to our menu. As a base, it uses chickpea miso, which delivers some sweetness but is balanced by the sesame, tamari, and sake. We’ve included shiitake mushrooms, arame seaweed and edamame beans for a great nutritional profile.
Time: 20 min
INGREDIENTS (Serves 6)
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp Braggs amino acids or tamari
- 1 1/2 tbsp fresh ginger, minced
- 4 tsp cloves of garlic, minced
- 1 cup shiitake mushrooms, sliced
- 1 cup onions, cut lengthwise
- 1 cup carrots, cut into matchsticks
- 1/2 cup celery, chopped on diagonal
- 2 cups napa cabbage, thinly sliced
- 5 tbsp chickpea miso paste
- 4 cup beef stock or bone broth (for heartier soup)
- 1-2 cups water
- 1 tbsp rice vinegar
- 1/4 cup sake
- 1 1/2 cup edamame soybeans, without pods
- 1/2 cup smoked tofu, diced
- 1/2 cup arame seaweed
- 20 oz. striploin beef, cleaned, fat removed, cut into ¼” thick small strips.
PREPARATION (20 min)
- Bring a pot of water to boil.
- Meanwhile, prepare the shitake mushrooms, onions, carrots, celery, cabbage, ginger, and garlic.
- Also while the water is coming to a boil, prepare the striploin beef and set aside.
- Once boiling, pour the water into a large bowl and add the arame seaweed. Set aside and let soak for 20 min to rehydrate.
- Heat the olive and sesame oil in a large pot on medium-high.
- Add all ingredients from step 2 (vegetables + ginger + garlic) and the Braggs to the pot. Saute until soft.
- While the vegetables are cooking, blend the miso with beef stock/bone broth, vinegar, and sake in a large pot and heat. This is your soup broth.
- Add vegetables (once cooked), tofu, and edamame to the soup broth and simmer at a low temperature for 10 minutes. Add water as desired for preferred thickness.
- Meanwhile, using your vegetable pot, stir fry your beef in olive oil with a splash of sesame oil and Braggs until slightly browned. Add to soup once cooked.
- Drain the seaweed. Add atop the soup before serving.
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