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Easy Miso Soup

What you need: 

4 cups veggie broth (I use Better Than Bouillon veggie)
1 carrot, peeled and shredded
1/2 cup firm tofu, cubed
1 tablespoon chopped dry onion or 3-4 tablespoons minced onion
1/2 tablespoon chopped garlic
5-6 mushrooms (I use baby portobellos)
3-4 tablespoons red miso paste

What you do: 

1. Put the broth on the stove and turn the heat on medium. Add the carrot, tofu, onion, and garlic, and cook until the carrot is tender.
2. Add the mushrooms and cook until they are tender. Your soup will be hot and maybe boiling. Turn off the heat.
3. In a separate bowl, dissolve the miso in 1/2 cup warm water. Once dissolved, add to the soup. Be careful to not boil soup with the miso because the high heat will kill the miso goodness. It is fermented and boiling will kill the bacteria.
Source of recipe: 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.

Preparation Time: 
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I used  1 scallion instead of onion. Added an overripe radish. Skipped the tofu. And added a piece of kombu. My mom said ," How'd it get so sweet. You can make that anytime. "Yum


Wow. Really easy. Especially since I didn't have mushrooms. I added some dried seaweed and kelp shreds for extras. Delicious, thanks.


Delicious! I added a stalk of lemon grass to the recipe for even more flavor


Very simple to make and very good.  I added some celery in addition to the carrots. 


This sounds awesome! I love miso and I love mushrooms.  You might want to try cooking the mushrooms before you add the broth for added mushroom flavour :)


This was really yummy... best miso soup recipe i have tried on this site so far... easy ingredients that I always have on hand thanx baypuppy :)

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