Miso Vegetable Soup.

Yesterday, while wandering down the aisles I saw this. I have a fondness for Sushi and Miso Soup. There is something nourishing, exotic and intriguing about Miso... I surfed the Internet and there wasn't a recipe that I thought used ingredients I had so............

Sometimes recipes come from necessity and using what's in your fridge!

-- Onesmartcookie

MISO VEGGIE SOUP
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Ingredients





4 Cups of Vegetable Broth


1/2 Red Pepper Julienned


2 Sliced Cellery Stalks


1/2 of one large Sliced Portabello Mushroom


2 Grated Carrots


2 Diced Green Onions


1 Cup of small Brocolli pieces


4 Heaping Teaspoons of Shiro Miso


1/2 block of Firm Tofu


Juice from 1/2 fresh Lime


Pepper to taste


2 Ounces of cooked Buckwheat Noodles


Pepper to taste


1 Tablespoon of Sesame Oil


1 handful of baby Spinach


1 tsp. of hot sauce or chilli flakes





Directions











Saute vegetables except for mushroom and green onion in Sesame Oil. Add broth and bring to a boil. Turn to low heat and add tofu, green onions, cooked noodles and baby spinach for five minutes. In a measuring cup combine Miso and 1 Cup of broth. Mix thoroughly together and pour into soup. Remove from heat and serve. Enjoy!

This is a very hearty soup that could well be a meal on its own!