Vote

Miso Soup

Ingredients

  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced celery
  • 4 cups shredded cabbage
  • 3/4 cup minced onion
  • 1 clove garlic, minced
  • 1/2 teaspoon grated
  • ginger root
  • 6 cups water
  • 3 tablespoons dry sherry
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces firm tofu, cubed
  • 3 tablespoons miso
  • 1/2 cup cold water
  • 1/2 cup minced green onion
  • Reduced-sodium tamari or soy sauce, optional
  1. Sauté carrots, celery, cabbage, onion, garlic and ginger in a soup pot, coated with nonstick cooking spray, until tender. Add the 6 cups water to the vegetables. Add sherry and bring to a boil. Lower heat to simmering; add vinegar and black pepper. Simmer, covered over very low heat, 10 to 12 minutes. Add tofu during the last few minutes.
  2. Dissolve miso in the 1/2 cup cold water. Reduce heat further. Stir miso mixture into soup and gently heat for another minute.
  3. Sprinkle green onions over individual servings.
  4. May add dash of tamari or soy sauce, if desired.

Categories

Share & Print

0 0 100 0

No Comments

Leave a Reply