Miso

Ingredients

• Water

  Plain, clean water

  1 cup or 237g

• Lemon juice

  Raw

  6 ¼ tbsp or 94g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Mushrooms

  Shiitake, raw

  1 mushroom or 19g

• Mushrooms

  Portabella, raw

  1 mushroom, whole or 84g

• Miso Ginger Broth

  Trader Joe's

  4 cup or 960g

• Tofu

  Organic, Extra Firm - Trader Joe's

  2 oz or 57g

• Cabbage, kimchi

  ⅛ cup or 19g

• Onion Yellow

  1 med raw - Whole Foods Market

  ½ medium raw or 55g

Directions

1. Rinse lentils in a strainer and set aside to drain. Mince shallots and rough chop chard.
2. Start by warming the olive oil in a large pot over medium heat. Add the shallot, sprinkle with a pinch of salt and cook for 3-4 minutes.
3. Next, add the chopped greens and crushed red pepper (if using) then stir together. Cook for another 2-3 minutes, until the greens are slightly soft. Add the lentils to the pot along with the vegan chicken broth and water then turn heat to medium-high and bring to a boil. Cook for 30 minutes, or until lentils are tender, then turn heat to low.
4. Squeeze the juice of two lemons into the pot (careful of the seeds!) and stir together. Serve hot and enjoy!

Similar Foods

• Miso Soup
• Miso Pumpkin Risotto
• Avocado Miso Toast
• Miso-Glazed Salmon
• Vegetable Miso Soup
• Miso Ginger Tofu Bowl