 |
Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 8 |
|
This recipe can take a couple of days to make if you make your own Miso Soup to begin with. You could buy prepared Miso Soup, but the taste probably wouldn't be as good. I made this today and wow, its so flavorful! It comes from the Simple Little Vegan Slow Cooker Cookbook. If you want to make the miso soup yourself you should double the recipe as it needs 6 cups of Miso Soup. Ingredients:
3 cups water |
2 tablespoons fresh miso (or 2-16 oz envelopes dry miso) |
2 green onions, minced fine |
1/2 teaspoon sesame oil (i used toasted) |
6 cups miso soup |
2 onions, chopped |
2 red potatoes, diced |
2 carrots, diced |
2 tomatoes, diced (i used roma) |
2 stalks celery, chopped |
1 green bell pepper, chopped (i used a yellow one) |
1/4 cup fresh cilantro (fresh chopped) |
2 tablespoons fresh lime juice (or the juice of one lime) |
1 tablespoon turmeric |
1 tablespoon ground coriander |
1 teaspoon red pepper flakes (crushed) |
salt and pepper |
Directions:
1. For the Miso Soup:.
2. Combine all the ingredients in a slow cooker and stir to mix well.
3. Cook on low for 6-8 hours.
4. For The Miso Mulligatawny Soup:.
5. Combine all the ingredients in a slow cooker, adding salt and pepper to taste.
6. Cook on low for 6-8 hours.
7. Bon Appetit!
|
|