7
Nov
Recipe: Mixed Vegee Miso
Summary: There are only a few foods I get cravings for….chocolate, deep fried spring rolls, kung pao tofu….and miso soup. Especially if I’m feeling run down – Miso soup does an amazing job of nourishing me and it always tastes good. I like this recipe because it has alot of value-added vegees not just the traditional broth with seaweed and a few squares of tofu.
Ingredients
- 2 t. ghee (or sesame oil for vegan)
2 t. grated fresh ginger
1/4 t. asafetida
2 T. tamari or shoyu 2 t. miso
8 c. vegetable broth
Optionally any of the following
1 bok choy, sliced crosswise in thin strips
handful of dried Shitake mushrooms
1/2 c. thinly sliced daikon radish
1/2 c. thinly slice zucchini
1 small leek, cleaned and thinly sliced
handful of dried rice noodles, broken into small pieces
1/4 c. small cubes of tofu
2 t. chopped cilantro
Instructions
- Heat ghee, saute ginger 3 mintues
- Stir in everything else (except noodles if you add them)
- Bring to a boil, Simmer 10 minutes
- Add noddles (if you decide to) Simmer 20 minutes more
- Add miso and serve.
Quick Notes
I like chickpea miso because I try to limit my Soy intake.
Cooking time (duration): 20min
Diet type: Vegan
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 12
Meal type: dinner
Culinary tradition: Japanese
Microformatting by hRecipe.
