Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
baypuppy, 02/24/07
Easy Miso SoupIngredients (use vegan versions): 4 cups veggie broth (can make from bullion--follow instructions)
1/2 cup cubed firm tofu
1 carrot, peeled and shredded
5-6 mushrooms (I use baby portabellas, but your favorite will likely work)
1 tablespoon chopped dry onion (can use fresh onion--try 3-4 tablespoon fine diced)
1/2 tablespoon chopped garlic
3-4 tablespoons red miso paste (adjust to taste)
Directions:I tossed this together for a sushi dinner I was making for a friend. It turned out well and has some different stuff in it than the others on the site, so I thought I would share.
Put the broth on the stove and turn the heat on medium. If you are making broth from bouillon, put in your bouillon and stir to dissolve. I use Better Than Bouillon veggie flavor (it's a bouillon paste). Add the carrot, tofu, onion, and garlic, and cook until the carrot is tender. Add the mushrooms and cook until they are tender. Your soup will be hot and maybe boiling. Turn off the heat.
In a separate bowl, dissolve the miso in a little warm water (maybe half a cup or so). Once dissolved, add to the soup. Be careful to not boil your soup with the miso because the high heat will kill the miso goodness. It is fermented and boiling will kill the bacteria.
Serves: 2-4
