*if GF, make sure your miso & gochujang are gluten-free
adapted from: this Instagram reel
1) In Serving Bowl, soak dried shiitake mushrooms & tiny bit of dried wakame seaweed
2) Instant Pot, Saute Normal – Add:
– 1 tbs palm fruit shortening (or other fat)
– half chopped white onion
– minced half thumb of ginger
3) Add:
– 1/2 tbs roasted sesame oil
– minced 2 cloves garlic (you should prob add 4 but I was rationing my garlic alas)
– 1 tbs miso
– 1 tbs gochujang
– 1 tbs tamari
– sprinkle of dried kelp powder
4) Saute More – Add bowl of water w soaked shiitake & wakame. Add vermicelli now if you want it :p
5) Add:
– silken tofu (mine is the fresh stuff from Buford Highway FM)
– chopped tomato
– thinly sliced green pepper (save some for topping later tho)
– sliced summer squash
6) Taste the soup & add more salt as needed.
7) Done!!!! Serve w sliced green peppers on top. Eat w rice 😀
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