White miso soup (vegan)



                                   - 6 cups vegetable broth
                                   - 4 Tablespoons white miso
                                   - 1 sheet nori, sliced thinly
                                   - 4 mushrooms, sliced
                                   - 3 scallions, sliced
                                   - silken tofu, diced
                                   - 1 Tablespoon sesame oil

      Bring the vegetable broth to a boil, remove 1 cup and use it to dilute the miso paste in a little bowl (add it little by little to the miso). Add the nori slices to the boiling vegetable broth and let simmer, on low heat, for 5 minutes. Meanwhile, heat the sesame oil in a non stick pan and lightly sauté the mushrooms on medium heat. Reserve. When the nori has boiled for 5 minutes, remove the soup from the heat and, through a sieve, add the diluted miso paste. With a spoon, press the miso through the sieve and into the soup. Discard the grainy bits left in the sieve. Place the mushrooms and the tofu cubes in individual bowls, pour the hot soup over and garnish with the scallions. Serve immediately. (serves 4-6)

Share this:

, , , , , , , , , ,