| OWL Venice
Vegan Miso Soup
Total Time: 40 minutes | Servings: 4-6
with sea veggies, sweet potatoes, shiitake mushrooms, leeks, radishes and buckwheat noodles
Ingredients:
- 2 tbsp white miso paste
- 1 tbsp coconut oil
- 1 cup leeks (thinly sliced)
- ½ tsp sea salt
- 4 cups vegan broth
- 2 cups dried wakame seaweed
- 1 sweet potato (cubed)
- 1 tbsp avocado oil
- 2 cups shiitake mushrooms
- 1 (8oz) package GF buckwheat soba noodles
- Toppings: sliced radish, cilantro + furikake seasoning
Directions:
- Preheat your oven to 425℉. Add your cubed sweet potato to a baking dish and drizzle with avocado oil and season with salt and pepper. Cook for 30 minutes.
- Bring a large pot of water to a boil. Add in your buckwheat pasta. Cook until tender for about 6-8 minutes. Drain your pasta and run cold water over it.
- Heat up the same large pot on medium-high heat and add the coconut oil. Then add in the leeks and sauté for 5-6 minutes. Add in the miso paste and continue to sauté for another 1-2 minutes.
- Pour in the vegan broth and add in the dried seaweed. Let simmer for 10 minutes.
- White the soup is cooking, heat up a small skillet with oil. Add your mushrooms and sauté until golden brown for about 6-8 minutes.
- To serve your soup, first add your noodles to the bowl and pour the miso soup on top. Then top with roasted sweet potatoes, sliced radish, cilantro, mushrooms and furikake seasoning.
![Claire Sporck](https://cdn.shopify.com/s/files/1/0922/5468/files/DSC05129-12.jpg?v=1605554107)
Claire Sporck
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.