Vegetarian Miso Soup

Recipe by Sharon123
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 5
    cups vegetable stock (or mushroom stock)
  • 1
    piece kombu, about 5 inches square-I get from the health food store (kelp, a dried seaweed)
  • 1
    teaspoon soy sauce
  • 3
    tablespoons light miso (yellow or white)
  • 2
    scallions, chopped
  • 2
    ounces firm tofu, diced into small cubes
  • 4
    teaspoons wakame seaweed (instant)
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DIRECTIONS

  • Bring the stock and kombu to a boil n a soup pot. Cover, remove from heat and let stand 5 minutes. strain; stir in soy sauce.
  • In a mixing bowl, mix about 1/4 cup of the warm stock into the miso paste with a wire whisk until the miso is dissolved.
  • Pour this mixture back into the remaining stock. Place scallions, diced tofu, and wakame seaweed into four bowls.
  • Gently ladle soup into the bowls. Enjoy!
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