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Miso Soup

February 20, 2012

Miso soup3 Miso Soup

I’m busy working on the new site today, so here is a quick and nutritious recipe for when you are in a hurry, erm…like me. See you all soon!

Miso Soup

5 cups filtered water
1 small carrot, sliced thinly in diagonals
1/4 cup daikon, sliced thinly in diagonals
1 strip kombu
5 shiitake mushrooms, stems removed, and sliced
cup fresh snow peas
1/2 cup tofu, cubed
5 tablespoons of dark or light miso paste (I like Wesrbrae brand)

1. Bring the water, kombu, and mushrooms to a boil, Lower the heat, add the tofu, and simmer for 10 minutes. Remove the kombu, slice into ribbons, and put back into the broth. Add the carrots and daikon, simmering for 3 minutes. 2. Add the miso paste, stirring to incorporate into the broth,  then add the snow peas and sliced green onions, simmering for 2 more minutes. Place into soups bowls and serve immediately.

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Category: Soups

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  1. Steamed Kale with Carrots, Shiitake Mushrooms, and Toasted Tamari Pumpkin Seeds | Food For Vitality says:
    March 5, 2012 at 2:00 am

    [...] minutes. Add to the bowl with the carrots toss. Sprinkle with toasted pumpkin seeds and serve with Miso Soup and cooked short grain brown [...]

    Reply


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