This delicious and quite healthful soup can be served up on it's own or as a wonderfully savory first course! It's a nice quick choice for busy weeknights as well. For vegans, it also offers a fantastic savory and satisfying flavor that you may just be craving! It's also the perfect way to put your Samurai Tofu Slicer Guide to good use!
As you might have guessed, there are hundreds of ways to prepare miso soup, and unless you already have a family recipe, this simple version is the perfect starting point for creating one!
- 7 Ounces (1/2 Block Organic Tofu)
- 1 Small Cooking Onion
- 1 Tablespoon Sesame Oil
- 1 Nori Sheet (Like you'd use for making sushi) torn into small pieces
- 4 Cups Vegetable Broth (or the appropriate amount of veggie bullion cubes + water)
- 1 Carrot - Grated
- 2 Tablepoons Fermented Cabbage or Sauerkraut Drained and Finely Chopped, if Desired.
- 3 Tablespoons Unpasturized White Miso
- Salt + Pepper to Taste
- Finely Chopped Fresh Green Onions/Scallions, if Desired.
You can start by chopping that onion into tiny pieces. In a small saucepan, simmer the onion in 1 Tablespoon of Sesame Oil over Medium Heat until translucent. Add the vegetable broth and miso. Stir well to dissolve. Add the grated carrot, cabbage and nori pieces as well as salt and pepper if desired. Simmer 5 minutes.
If you have a Samurai Tofu Slicer Guide put it to work, slicing up the tofu block into tiny cubes. Add the tofu cubes to the soup and cook just a minute or two longer.
That's it! Serve that soup up! If desired add the green onions/scallions to each portion when serving, as a tasty garnish. :)