Unconventional Miso Soup
1 (8" x 8") sheet nori
1 tablespoon Asian chili oil
1"-2" piece ginger, grated or minced
1 clove garlic, pressed or minced
1+ cup water
1 to 2 tablespoons tamari or soy sauce, to taste
1/4 (12-ounce) block firm or extra firm tofu, chopped into squares
1 cup finely chopped greens (kale, chard, or spinach)
1-1/2 tablespoons miso paste, flavor of choice
carrot, grated (optional, for granish)
green onion, chopped (optional, for garnish)
1. Toast the nori over another burner, then tear it into 1" pieces.
2. In a medium saucepan, heat chili oil. Add ginger and garlic; cook for a few minutes. Add a cup of water and the tamari to the saucepan, and bring to a boil. Add nori and tofu cubes. Reduce to simmer and cook for a few minutes. Add the greens to the pot, cover and simmer until they are tender. You may need to add a little more water to cover the greens, depending on how fluffy they are.
3. In a small cup or bowl, dissolve the miso paste in a little warm water.
4. Take the soup off the burner and let it settle. You don't want to add miso to boiling soup, or the beneficial bacteria will be killed. Add the miso liquid to the soup pot, and stir to incorporate.
5. Pour into a bowl and add the carrot and green onion, if using, and enjoy!
Source of recipe: I was looking for a healthy, fast breakfast to eat (slurp) on the way to school.
SO HOW'D IT GO?
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