CREAMY MISO SOUP (vegan chowder)

Ingredients

• 2-3 Garlic cloves (chopped)

• 1/2 Onion (sliced or diced)

• 2 cups Vegetables chopped (in this recipe: carrot, bell pepper, celery, corn, okura) *see note below

• Optional : 1 cup Leafy greens (such as…chard, spinach, kale, cabbage, napa cabbage)

• 1 TBSP Shio-koji or 1 tsp salt

• 2 TBSP All-purpose flour or Rice flour

• 2TBSP West Coast Chickpea Miso or Yuzu Chili Miso

• 2 cups Water

• 50ml Regular milk or any plant based milk ( this recipe used oat milk)

Instructions

1. Chop all the veggies into small pieces.

2. Heat 1 tsp of oil in a pot with over medium heat, cook onion with pinch of salt until translucent.

3. Add garlic and all other vegetables, continue cooking for 2-3min.

4. Add flour and mix well.

5. Add water and shio-koji or salt, bring it to boil then simmer for about 10 to 15 minutes or until the vegetables are tender.

6. Turn off heat, add miso and milk.

NOTE

1. We recommend adding any chopped mushrooms to give additional umami to it! Crimini, shiitake, enoki, shimeji, oyster etc… You can even add chopped Dried shiitake mushroom when you add water, but you might need a longer time to simmer until they get fully cooked.

2. Of course you can add some protein! Sauté with garlic when you use bacon, chicken or any meat. Add when you put water before simmer if you use salmon, clams or prawns.