Thursday, November 19, 2015

Red Miso Soup Loaded with Veggies

vegan miso soup



































Red Miso Soup Loaded with Veggies
I forget about miso soup and was reminded of it when my husband mentioned sipping veggie broth when on location for a shoot. Sounded so comforting. So today I made miso soup with many of the vegetables I had on hand, but there are many vegetables that work well here just as long as they are fresh .
This isn’t an exact recipe with measurements so you decide how much of each vegetable to use and then adjust seasoning to taste. I love red miso it’s a bit stronger than the white and even though my recipe sounds like a lot of salt it’s really not and I ended up adding a large pinch in the end.

Note: I used a mandolin to slice the yam and onion thin

My Miso Soup Ingredients
Serves 2
4 cups filtered water
2 heaping tbsp. red miso paste
½ tsp toasted sesame oil
2 tbsp tamari
2 tsp umeboshi vinegar – optional
2 tsp ginger minced
Red onion sliced thin – just a few slices
Yam or sweet potato sliced thin
Mushrooms sliced thin
Red cabbage sliced thin
Kale chopped
1/3 block extra firm tofu cubed
Pinch cayenne or sliced jalapeno or red chili
Soba noodle – optional but nice
Spinach
Lime juice
Cilantro or parsley
Toasted sesame seeds

Other veggie ideas
Daikon
Red radish
Asparagus
Broccoli in small bites
Edamame instead of tofu
Green onions

Method
Add miso paste to measuring cup with very little water and mix until dissolved, then add the water to equal four cups. Add to medium pot  followed by sesame oil, tamari, ume, ginger, onion, yam, mushroom, red cabbage, kale, tofu, cayenne, bring to a light boil then simmer covered until the yam is almost tender about 3 minutes, then add the soba and cook 3 minutes uncovered, add the spinach stir and serve. Top with toasted sesame seeds and fresh herbs and squeeze of fresh lime juice.

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