16 March, 2011

Miso Soup

This is a simple soup that is tasty, even on those icky, sicky days when one does not have much appetite.

Soak for 2 hours or over night

6-inch piece kombu or
5 dried shitake mushrooms
6 cups cold water

Remove shitake and slice thin, discarding any tough parts which remain. Return shitake to broth and bring to a boil.

After simmering for a few minutes, remove kombu and reserve it for another use. (It may be reused to make soup stock or cooked with beans or vegetables.)

Add and cook for 5 to 10 minutes:
2 - 3 cloves of garlic, minced (some prefer to saute garlic for a few minutes, first)
1 carrot, sliced

Add and cook for 5 to 10 minutes more:

1 1/2 cups chopped greens (such as kale or mustard greens)

Add and simmer for 2 minutes:

1 pound tofu, cut into 1-inch cubes
1 green onion, thinly sliced

Turn off heat. Dilute in a little of the broth, then add to soup:

1 cup white, barley, or brown rice miso Allow to steep briefly before serving.

Other vegetables like corn, zucchini, or yellow squash may be added along with the carrots.

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