Sweet potato/mushroom/miso soup: vegan



1 tbsp olive oil
1 onion cut in medium size pieces
1 bag frozen shiitake mushrooms
3 cloves of garlic diced
2 tbsp of ginger diced

4 c water
1 tbsp veggie bouillion
1 large sweet potato cut into cubes
2 tbsp miso concentrate

1 c frozen edamame
1 packet of soba noodles cut into three pieces

salt and pepper to taste


Sauté onions and mushrooms in olive oil. You will have to let the mushrooms let out all the water if using frozen, then let them brown up a little. If using fresh mushrooms, just sauté as usual. Add the garlic and ginger at the end of your browning and just stir to release flavors.

Add water, bouillion, sweet potato, and miso. Bring to a boil and then simmer for about 15 minutes until the potato is softened.

Add the edamame, let the soup come back up to boil, add the soba noodles and simmer for another 4 minutes. Turn off heat.

Serves 4: 262 calories per serving, 1048 for the whole dish.

Rating: 5 out of 5.

This dish is way more delicious than we thought it would be. We actually went back for seconds (especially since it was pretty low-cal).


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