½ tbsp. rice bran oil
2 tsp. sesame oil
2 shallots, chopped
4 inch piece of ginger, peeled
4 cloves garlic, peeled
2 scallions, chopped (whites and light green only)
½ pound extra firm tofu, drained and cubed
10 oz. shiitake mushrooms, sliced
2 tsp. chili garlic paste
10 cups vegetable or imitation chicken broth
1 6-inch strip of kombu
2 tbsp. white miso paste
1 tbsp. tamari or soy sauce (can adjust taste)
1-2 tbsp. sriracha (optional, to taste)
red pepper flakes (optional, to taste)
1.5 cups shredded carrot
1.5 cups shredded daikon
2-3 cups packed spinach leaves (could also use kale or mustard greens)
Soba noodles (optional, to serve)
- Process the garlic and ginger in to a paste in the food processor.
- Heat up the oils in a heavy bottom soup pot.
- Add in the garlic, ginger and scallions and saute for a few minutes to soften.
- Add in the mushrooms and the tofu and saute for several minutes.
- Stir in the chili paste and add in the broth.
- Mix in the miso paste and tamari and taste the soup a bit. Add additional sriracha or red pepper flakes for extra heat.
- Add in the shredded veggies and spinach and cover the pot. Let the soup simmer for about a half hour.
- Serve over soba noodles.