Hey Everyone!
This week we have a hearty Japanese miso soup that will warm you up on this last leg of winter. Traditional miso soup is very simple, but I decided to jazz mine up a bit with some vegetables and ramen noodles. This recipe will be sure to fill you up and keep you satisfied. Enjoy!
- 12 cups water
- 4 cloves garlic
- 3- 1? pieces of ginger, peeled
- 1 organic onions, chopped
- 3 organic carrot, washed and cut
- 2 organic celery, washed and chopped
- ? head organic cauliflower, cut into flowerets
- 3 turnips, chopped
- 1 bunch kale, chopped
- 10 oz. package organic tofu (firm or soft) cut into small cubes
- ? cup red miso
- 1- 8-10 oz. package ramen noodles, (brown rice, buckwheat) cooked al dente
- 1 cup cut unprocessed nori
- 3 Tbs. sesame seeds
- sesame oil drizzle
- In large pot, saut? onions, carrots and celery in olive oil for 5 minutes. Add cauliflower, turnips, garlic and ginger and continue cooking for 5 more minutes. Add the water to pot, and bring to a boil. Reduce heat, add the tofu and kale, and simmer for 20 minutes. Remove 1 cup of hot broth into a separate bowl, and mix with the miso. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences, but DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED! It kills the nutritional value!
- In heavy cast iron pan, toast the nori for 1 minute, then add the sesame seeds. Drizzle dark sesame oil over the nori and continue toasting until the sesame seeds look golden brown and the nori is crunchy (about 1 minute)
- Run the cooked noodles under warm water, before serving, and add individually to each bowl. (Do not add to the soup, or they will over cook.) Top the noodles with the Vegetable Miso Soup and add a spoonful of the sesame-nori crunch. ENJOY!
Step-By-Step Instructions
In large pot, saut? onions, carrots and celery in olive oil for 5 minutes. Add cauliflower, turnips, garlic and ginger and continue cooking for 5 more minutes.
Add the water to pot, and bring to a boil. Reduce heat, add the tofu and kale, and simmer for 20 minutes.
Remove 1 cup of hot broth into a separate bowl, and mix with the miso. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences, but DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED! It kills the nutritional value!
In heavy cast iron pan, toast the nori for 1 minute, then add the sesame seeds. Drizzle dark sesame oil over the nori and continue toasting until the sesame seeds look golden brown and the nori is crunchy (about 1 minute)
Run the cooked noodles under warm water, before serving, and add individually to each bowl. (Do not add to the soup, or they will over cook.)
Top the noodles with the Vegetable Miso Soup and add a spoonful of the sesame-nori crunch. ENJOY!
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