Miso Soup w/ Romanesco Cauliflower Recipe

Yield: 2-4

Author: Kali Star

Print

With ImageWithout Image

Miso Soup w/ Romanesco Cauliflower

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Romanesco is a really fun variety of cauliflower. I'm not a big fan of tofu, but I love miso soup. This warm and cozy soup has romanesco in place of tofu. You can use any type of cauliflower.

Ingredients

Miso Soup w/ Romanesco Cauliflower

• 2 Tablespoons Organic Garbanzo Miso
• 3 Cups Filtered Water
• 1/4 of an onion, chopped
• 6 oz. Shiitake Mushrooom
• Romanesco or Cauilflower Florets. I had a baby size one, and used the whole thing. You can use part of a bigger one.
• Soy Sauce (to taste)
• Chili Flakes
• Olive Oil
• Toppings and other flavors

Instructions

1. Sauté chopped onions with a little olive oil for a few minutes. Then add mushrooms.
2. Pour the water in the pot.
3. In a separate small bowl, whisk the miso in water, then pour it into the pot of warm water and stir it in.
4. Add other flavors you like and some soy sauce. Let it simmer for a little bit so the broth gets the mushroom flavor. The onions will also be cooked down.
5. Cut the cauliflower florets, and put them in the soup. Let it continue to simmer, until the florets are cooked. If they're small it won't take long.
6. Top it with fresh herbs.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #misosoup