Ginger-Lemongrass Miso Soup

5.0 (1 reviews)

1 lemongrass stalk, trimmed, peeled, and thinly sliced
1 tsp. sesame oil
1 medium yellow onion, peeled, halved, and thinly sliced
2 Tbsp. minced fresh ginger
3/4 cup white miso
1 cup enoki mushrooms, for garnish
1 cup thinly sliced scallions (green part only), for garnish

• In a stockpot, bring 8 cups of water and the lemongrass to a boil and simmer for 15 minutes. Discard the lemongrass and strain, reserving the water.
• Heat the oil in a sauté pan and cook the onion and ginger until the onion is translucent, about 10 minutes. Transfer to a soup pot and add the reserved water. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Turn off heat and stir in the miso.
• Ladle the soup into bowls, garnish with the enoki mushrooms and scallions, and serve immediately.

From The Candle Café Cookbook
by Joy Pierson and Bart Potenza with Barbara Scott-Goodman

For more great recipes from the Candle Café, click here.

Makes 6 to 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind