Miso Soup
(I should note that I don't actually have a recipe for this - I'm just typing
what I do - this is my children's' favorite breakfast believe it or not!)
1 1/2 strips of kombu
12 cups water
12 tablespoons red or white organic miso, or a combination of the two
1 block of tofu, firmness of your choice
4 green onions, cut finely
wakame if desired (yummy stuff, this)
First, reconstitute the wakame according to the package directions, and set
it aside. I usually break it up while it's dry so I don't have to mess with it
once it's wet again.
Heat the water and kombu to boiling, and allow to boil for about 15 minutes
or so while you cut up the tofu and the onions. Remove the kombu (I toss it
since I don't know anything else to do with it). In a medium sized bowl, combine
about 1 cup of the hot water with the miso and mix it well to thin out the miso
so it doesn't end up in blobs at the bottom of the soup. Add this back into the
soup and mix well. Add the tofu and wakame and heat the soup gently. It doesn't
need to boil at this point. When the tofu cubes are heated through, the soup is
ready to serve. Ladle into bowls and top with the chopped green onion.
This keeps and reheats well.
Posted to VegList by Hildee
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