This soup is a delicious and savoury twist on traditional miso soup. The Umeboshi Plum White Balsamic Vinegar adds a sweet and tangy depth of flavour that complements the rich and savoury flavour of the miso paste. Enjoy!
Ingredients
4 cups dashi broth (or vegetable broth)
2 Tbsp Umeboshi Plum White Balsamic Vinegar
1 tsp grated ginger
1/4 tsp ground white pepper
2 green onions, thinly sliced
1/2 cup sliced shiitake mushrooms
1/2 cup cubed tofu (optional)
Drizzle of Ginger & Black Garlic Olive Oil
dried seaweed for garnish (optional)
Directions
In a small bowl, whisk together miso paste and a splash of the dashi broth until smooth.
In a medium saucepan combine the remaining dashi broth, Umeboshi Plum Balsamic, grated ginger, and ground white pepper. Bring to a simmer over medium heat.
Reduce the heat to low and add the miso paste mixture to the saucepan. Whisk until smooth.
Add the sliced green onions, shiitake mushrooms and cubed tofu (if using) to the saucepan.
Simmer the soup for 5-7 minutes, or until the flavours have melded together and the soup has reached the desired temperature.
Serve the Umeboshi Plum Miso Soup hot, garnished with additional sliced green onions, a drizzle of Ginger & Black Garlic Olive Oil and dried seaweed if desired.
