VSG: Immune (Balance)
Shiitake and Seaweed
SERVES: 4 PREP
TIME: 35 MIN Gluten Free
| Soy Free (option)
• 1 large piece (7 grams) kombu
dried kelp seaweed
• 2 tablespoons scallions,
• ½ tablespoon sesame
• 4 cups water
• 1 ½ ounces dried shiitake
mushrooms, rehydrated and sliced
• ¼ cup light miso paste,
dissolved in ¼ cup water
• 4 ounces extra firm tofu,
Soy Free Variation: Use
light chickpea miso paste and omit tofu.
1. Rinse kombu kelp and
2. Bring sesame oil to medium
heat in a large pot. Sauté scallions
for 1 minute then add 4 cups of water.
3. Add the kombu kelp, mushrooms,
and bring a boil. Then cover, reduce heat,
and let simmer for 10 min.
4. Remove kombu from pot
and set aside. Add tofu, bring to a boil,
cover, reduce heat, and let simmer for another
5. Then remove from heat
and add dissolved miso paste, stirring gently
until evenly mixed.
6. (Optional) To get the
most out of seaweed’s health benefits,
slice the kombu kelp thin, and add it back
to the miso soup.
7. Serve as an appetizer
or side dish for a wonderful meal!
[more on pgs 146-147]
more from the VSG: Your Guide to
Cold Sores, Inflammation, and more?
A Tasty Balance learn
Food Charts by Nutrition
on pages 226-260 so you can replace
or add an ingredient helping
you maximize nutrients for optimal health.
whether you're a long-term vegan
or just trying to optimize your meals with
maximum nutrition, the VSG is a fun and
The Vegan Survival Guide (amazon.com)
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