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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced tofu and seaweed. Adapted from the Everything Vegetrian Cookbook. Ingredients:
5 cups vegetable stock (or mushroom stock) |
1 piece kombu, about 5 inches square-i get from the health food store (kelp, a dried seaweed) |
1 teaspoon soy sauce |
3 tablespoons light miso (yellow or white) |
2 scallions, chopped |
2 ounces firm tofu, diced into small cubes |
4 teaspoons wakame seaweed (instant) |
Directions:
1. Bring the stock and kombu to a boil n a soup pot. Cover, remove from heat and let stand 5 minutes. strain; stir in soy sauce.
2. In a mixing bowl, mix about 1/4 cup of the warm stock into the miso paste with a wire whisk until the miso is dissolved.
3. Pour this mixture back into the remaining stock. Place scallions, diced tofu, and wakame seaweed into four bowls.
4. Gently ladle soup into the bowls. Enjoy!
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