Saturday, October 11, 2008

Miso Soup With A Kick

I'm on a vegan kick. For health reasons mostly, but this recipe is great. I've made it before and I made it tonight because it's easy, yummy and the weather is cold so perfect!

Miso Soup
1 Carrot Sliced in thin circles
1 Celery stalk sliced thin
1/2 cup sliced white onion
I clove garlic minced
1/2 tablespoon ginger minced
Saute above ingredients in a splash of olive oil

3 tablespoons brown rice organic miso (or any miso)
6 cups water
combine together

Add miso mix and veggies together then add:
1 tablespoon white wine vineger (or sherry)
2 teaspoons sesame oil
1 teaspoon brown sugar

Let them come to a simmer, do not boil, that will compromise miso mix.

Then add:
chunks of tofu about 6 ounces of cubes
1/2 cup scallions diced
1 sheet Nori crumbled (optional, but worth it)

Then let it simmer for 10 - 15 minutes on low heat. Do not boil.

Great appetizer or 1st course soup.