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*********************Ingredients4 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
DirectionsSaute 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!
