Miso Soup with Tofu and Veggies
- 4 cups Water
- 1 oz Dried Kelp/kombu
- 1/4 cup Soy Sauce
- 1/4 cup Kikkoman Aji-mirin
- 1/2 package Firm Organic Tofu
- 1/4 cup Green Onions
- 1/2 cup Cabbage, Raw
- 1/2 cup Premium Snow Peas
- 1 cup Mung Bean Sprouts
- 1/4 cup Organic White Miso
put water and kombu in saucepan. turn on heat and let water come to a simmer. let it simmer a few minutes, then remove the kombu. Let it dry and you can use it again. Add the soy sauce and mirin and stir. Add the tofu and let simmer. You can let it simmer a little or a lot. It’s up to you. Add the vegetables and let them sit on top for a few minutes. Stir them in, then add the miso, which you’ve mixed with some water to a slurry. DO NOT LET THE MISO BOIL! Put it into a bowl and enjoy!
Generally speaking, after the kombu comes to a simmer and is removed, you would then add bonito flakes and let them sink to the bottom of the pot. Then you would strain the broth and add the soy sauce and mirin. This is dashi. It is the basis for many Japanese soups and sauces. But, Easter Lent means no fish. No fish means no bonito flakes (bonito = fish). So. Kombu, soy sauce and mirin. It works. Especially when you add miso, but even without. Now instead of any of the veggies above, you could use any of the veggies below:
- bamboo shoots (if you go to an Asian Market, you can find fresh packed bamboo shoots vacuum packed in the tofu section, or even better, in season, actual FRESH bamboo shoots. Yum!)
- water chestnuts (if you find fresh ones, they need to be peeled, but man oh man, are they worth it!)
- any kind of mushroom you like (I don’t like. Mushrooms that is, but you might).
- baby bok choy
- thinly sliced carrot
- radish sprouts (so super delicious).
Also, non-veggies that are great in this soup include (but are in no way limited to):
- buckwheat soba noodles
- udon noodles
- mochi cake (chewy, gooey, and smooshy).
- puffy gluten balls (this is too strange to explain, but there’s a picture below).
- also, little doughy flowers (see above, and below).
I have lots of pictures, but here’s the little puffy balls and doughy flowers:
Here’s the soup making:
tofu in veggie dashi veggies sitting on top
miso slurry time to eat!