ginger miso soup

This is the quintessential meatless monday comfort food. Chock full of vegetables, it’s soy free, dairy free, meat free, and if you omit the fish sauce, seafood free.

It’s also deceptively simple, because the base is a premade ginger miso soup from trader joe’s. All it takes is just a few tricks to ramp up the flavor, and you’ve got a homemade soup that’s drool worthy.

Ingredients:

3 Tbsp sesame oil

2 leeks, white and light greens, halved, sliced, and washed

1 cup carrots, peeled and sliced on a bias

14 baby corns, cut into thirds

6oz shiitake mushrooms, sliced

3 baby bok choy, stem removed, thinly sliced

3 cloves garlic, minced

1/8 cup coconut aminos

1/2 tsp fish sauce

64 oz (two boxes) trader joe’s miso ginger broth

Directions:

In a large dutch oven, heat sesame oil over medium heat, until shimmering. Saute leeks for 3 minutes, stirring occasionally. Turn to low. Add carrots and corn, stir and let saute for a few minutes. Add in mushrooms and bok choy, stirring to combine again. Let saute for a few more minutes, stirring occasionally.

Stir garlic in.

Add coconut aminos and fish sauce, stirring to combine.

Add in broth and bring to a boil. Once boiling, turn down to low. Let simmer for 5 minutes before serving.