I've been wanting to do a bit more vegan cooking. A few months ago, I read a recipe for a "Mock Mac'n'Cheese" that I have just not quite gotten around to trying. Meanwhile the miso that I purchased for that recipe has languished in the pantry, waiting for me to use it.
There was a recipe on the package for a miso soup that included two ingredients I have not been able to find in my local stores. (wakame/seaweed and dashi stock/Japanese soup stock). Granted, I could order them online, but I tend to do that only with tried and true ingredients, as the shipping tends to work in favor of bulk purchasing, not small amounts.
I looked at the ingredients I did have, and turned to my favorite internet trick, putting them in a search engine to see what recipes were available online.
I found a delicious one that I adapted from King County Health Services in Seattle, WA. The ingredients are readily found in a mainstream grocery stores and the flavor is outstanding. I doubled the amounts of tofu as well as ginger and garlic to make the soup a bit heartier and more flavorful.
|Photo from: Wikimedia Commons|
Without further ado, here is the Miso Soup recipe... it's absolutely delicious!
Miso Soup with Tofu and Green Onions
|Photo taken for: Our Daily Green|
- 5 cups low sodium vegetable broth
- 2 green onions, finely sliced
- 4 teaspoons grated fresh ginger root
- 2 clove garlic, thinly sliced
- 3 tablespoons light-colored miso paste (found in the ethnic food section of the grocery store or Asian food market)
- 1 package firm tofu, drained and cut into 1/2-inch cubes
(this is so simple it's unreal).
Mix all ingredients together and simmer for 20 minutes.
Garnish with fresh sliced green onions.