Saturday, February 9, 2013

miso-vegetable soup (vegetarian/vegan)

This is quickly becoming my favorite meal. It's filling and lo-cal and easy to make. From the January issue of All for You

5 cups vegetable or chicken broth (low sodium)
1/4 cup shiro or golden miso
1/2 cup shredded carrots (about one medium)
1/2 cup thinly sliced mushrooms
1/2 cup corn
1/2 cup snow peas, trimmed, cut into 1/2 inch pieces
1 2/3 cups baby spinach (we used kale)
1/2 cup sliced scallions
4 oz firm tofu cut into 1/2 inch

1. In a large pot, bring broth to simmer. Remove 1/2 cup to small bowl and whisk miso until dissolved
2. Add carrots, mushrooms, and corn to pot and cook for 2 minutes. Add snow peas, spinach, and scallions; cook for 1 minute. Stir in miso mixture. Simmer 5 minutes. DO NOT BOIL. Stir in tofu and cook until heated through, about 1 minute.
3. Ladle into bowls. Serve.

Add garlic.

Make a double or triple batch. Trust me.

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