This no-tofu Dello Macho Miso Soup is my version of the comfort soup you usually get at most sushi bars with some additions that I think that add extra layers of flavors and a beautiful visual. Make it "mas macho" with spicy Asian-style chile sauce. -- Dale

Cook Time:15 min
Prep Time:15 min
Total Time:30 min
Category:Appetizer
Cuisine:Asian
Yield:8 servings
Method:Stovetop
Preparation
1. Heat a stock pot or Dutch oven over medium heat, add coconut oil and mushrooms. Sauté 3 - 4 minutes, then add garlic and continue sautéing until garlic is softened and fragrant. Add water.

2. When water is heated, scoop 1/3 - 1/2 cup of it in a bowl or cup, add miso and stir to dissolve. Return solution to pot and add fish sauce. Bring to low simmer. If desired, add noodles and cook according to package directions. Keep warm until ready to serve.

3. To keep greens crisp, add Napa cabbage, cilantro and green onions 2 minutes before serving.

4. Allow guests to add spicy chile sauce as they prefer.
Ingredients
* 8 ounces Cremini or Baby Bella Mushrooms, sliced
* 4 cloves Garlic, chopped
* 2 Tbsp Extra Virgin Coconut Oil
* 6 cups Water
* 2 cups Napa (Chinese) Cabbage, cut into thin ribbons
* 5 Green Onions, cut in thin slices
* 1/4 cup Cilantro, chopped
* 4 Tbsp Shiro Miso (mild yellow)
* 1 Tsp Fish Sauce
* 1 pkg (.35 oz or snack pack) Roasted Seaweed, thinly sliced strips
* 6 - 8 ounces fresh Rice or Udon Noodles (optional)
* Mas Macho style: add spicy Asian-style Chile Sauce or Chile Garlic Sauce to individual servings

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