Vegan MiSOgood Ozoni Soup
Quick Mochi:
1 Cup Mochiko (Glutinous Rice Flour)
1/3 Cup Boiling Water
Soup:
4 Cups Mushroom Stock
4 Ounces Fresh Shiitake Mushrooms, Stems Removed
1 Medium Carrot, Peeled and Sliced
1/2 Medium Daikon or 4 Radishes, Peeled and Sliced
2 Ounces Fried Tofu, Sliced
1 Cup Fresh Baby Spinach
1/4 Cup OhSo Tasty Soy-Free Miso
2 Scallion, Thinly Sliced
First, prepare the mochi. Place the mochiko in a large bowl amd pour in the boiling water, stirring to incorporate. Continue to mix until it comes together in a cohesive dough, using your hands when it becomes difficult to stir.
Transfer the dough to a lightly floured surface and knead for about 1 - 2 minutes. It should be smooth and slightly tacky to the touch, but not sticky. Shake off any excess rice flour and cover with a clean kitchen towel.
To make the soup, pour the mushroom stock into a medium saucepan over medium heat. Once it begins to simmer, add in the shiitake mushroom caps, carrot, daikon or radish, and fried tofu. Cover and cook for 8 - 10 minutes, until the vegetables are tender. Add the mochi and cook for about 3 minutes. The rice balls should float once they are done.
Turn off the heat and add in the spinach, stirring until it wilts from the residual heat. Mix in the miso, transfer to bowls, and top with scallions. Enjoy hot.
Makes 4 Servings
Notes: Don't throw out your shiitake stems! They're great for making soup stocks, or chop finely to make a meatless filling for tacos, burritos, and more.
1 Cup Mochiko (Glutinous Rice Flour)
1/3 Cup Boiling Water
Soup:
4 Cups Mushroom Stock
4 Ounces Fresh Shiitake Mushrooms, Stems Removed
1 Medium Carrot, Peeled and Sliced
1/2 Medium Daikon or 4 Radishes, Peeled and Sliced
2 Ounces Fried Tofu, Sliced
1 Cup Fresh Baby Spinach
1/4 Cup OhSo Tasty Soy-Free Miso
2 Scallion, Thinly Sliced
First, prepare the mochi. Place the mochiko in a large bowl amd pour in the boiling water, stirring to incorporate. Continue to mix until it comes together in a cohesive dough, using your hands when it becomes difficult to stir.
Transfer the dough to a lightly floured surface and knead for about 1 - 2 minutes. It should be smooth and slightly tacky to the touch, but not sticky. Shake off any excess rice flour and cover with a clean kitchen towel.
To make the soup, pour the mushroom stock into a medium saucepan over medium heat. Once it begins to simmer, add in the shiitake mushroom caps, carrot, daikon or radish, and fried tofu. Cover and cook for 8 - 10 minutes, until the vegetables are tender. Add the mochi and cook for about 3 minutes. The rice balls should float once they are done.
Turn off the heat and add in the spinach, stirring until it wilts from the residual heat. Mix in the miso, transfer to bowls, and top with scallions. Enjoy hot.
Makes 4 Servings
Notes: Don't throw out your shiitake stems! They're great for making soup stocks, or chop finely to make a meatless filling for tacos, burritos, and more.