Recipe: Miso Soup with Wakame
Author: Bhavani Jaroff, iEat Green
Recipe type: Soup
Cuisine: Vegan, Vegetarian
Ingredients
- 16 cups water
- 1 Tbs bonito flakes (in tea ball) optional, made from fish
- ? cup wakame (dried seaweed) soaked in 1 cup of warm water.
- 5 cloves garlic
- 1- 2?-3? piece of ginger
- 2 organic onions, chopped
- ½ package organic tofu (firm or soft) cut into small cubes
- ? cup white miso
- ? cup red miso
Instructions
- Fill large pot with 16 cups water.
- Add onions and carrots, garlic and ginger.
- Meanwhile, place 1 Tbs bonito flakes in tea ball or wrapped in cheesecloth and tied with string.
- Add bonito flakes to soup pot, and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add tofu.
- Drain wakame and add to soup.
- Cook for another 10 minutes.
- Place the miso in Pyrex measuring cup, and add 1 cup of broth.
- Mix the miso with the broth, until it dissolves.
- Add the miso mixture back into the soup pot.
- Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!
- Can add noodles and more assorted vegetables if desired.
Step-By-Step Photo Instructions
Fill large pot with 16 cups water. Add onions and carrots, garlic and ginger.? Meanwhile, place 1 Tbs bonito flakes in tea ball or wrapped in cheesecloth and tied with string.
Add bonito flakes to soup pot, and bring to a boil. Reduce heat and simmer for 20 minutes
Add tofu.
Drain wakame and add to soup. Cook for another 10 minutes.
Place the miso in Pyrex measuring cup, and add 1 cup of broth.
Mix the miso with the broth, until it dissolves. Add the miso mixture back into the soup pot.
Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!
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