Mighty Miso Soup
- Number of Servings: 1
Ingredients
3 1/2 cups water1.2 cup medium or firm tofu, cubed2 large shitake mushrooms, chopped (or other mushrooms if not available)2 tbsp dried seaweed, chopped (hijiki is best)2-3 heaping tbsp miso paste (more or less to taste)3 stalks green onions, chopped3 tbsp spinach, chopped (or kale, bok choy, or Swiss chard)
In a medium pot, add the water, tofu, mushrooms and dried seaweed and bring to a boil. Reduce heat and simmer for 5 -8 minutes, until mushrooms are tender. Remove from heat, stir in the miso, onions, and spinach and let sit for another 30 seconds.
Makes 4 servings.
Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.
Makes 4 servings.
Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.
Nutritional Info Amount Per Serving
- Calories: 86.3
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 532.6 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 2.2 g
- Protein: 7.3 g
Member Reviews
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YOITLE
Here in Japan, I make miso soup every morning. The family favorite is potatoes, onions, tofu and wakame (sea vegetable). I've been known to put carrots, Chinese cabbage, mustard greens, bok choy, sweet potatoes. Really the sky is the limit. It's great stuff, make a fusion miso with your locals. - 12/14/11
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NSUGA0104
The longer the tofu stays in the soup, the tastier it gets (tofu has a very light taste so it could use all the help it can get). And yes, you can keep this soup for several days. Just don't boil it. We always use dashi (fish stock, comes dried in powder form) as the soup base. More flavor that way. - 12/20/11
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SANDALWOOD108
Since miso contains live spores, be sure to add the miso after the water has cooled at least a little or you will kill them. I prefer red or brown organic miso for flavor and I add a little (about 1/2 & 1/2) of the sweet white miso to cut it with one that has less sodium. I don't eat tofu or any soy - 9/30/11