This is my spin on Miso soup.
Last night I really felt like miso soup but when I searched for the ingredients they were nowhere to be found. Now do I go to the supermarket for one or two things and come back with over $50 spent or do I make do with what I have....
I made do and this is what I came up with.
Vegetable Miso Soup with Silken Tofu
1/2 Onion – finely chopped4 cm knob Ginger - chopped
1 Garlic clove - chopped1 Carrot – finely chopped
Sprinkle of mixed herbs
1/2 cup mushrooms - sliced1 Zucchini – finely chopped
Handful Green Beans – cut into 4 cm pieces1/4 Cabbage - sliced
Pepper to taste
3 1/2 cups Vegetable Stock
2 Tbsp. Miso
1 tsp. fish sauce
1 tsp sesame oil
Silken Tofu – as much as you like
Saute onion in a pan add mixed herbs, garlic & ginger in a tsp. of oil for a few minutes until soft. Add the carrot & zucchini for a few minutes. Add the vegetable stock as soon as it boils take off the heat and simmer, add beans, mushrooms and cabbage, stir in fish sauce, sesame oil. Take off the heat and add the miso paste.
Serve and add silken tofu to the top of your soup.
As a vegetarian I usually like to include seaweed, Nori and or kombu in my miso soup. This provides me with iodine and iron and is great for my health.
Just one sheet of nori has the same amount of omega-3s as two whole avocados. The omega-3s in nori help create a natural oil barrier on your skin, helping to reduce acne and dry skin.
Did you know that fish contain Omega-3 from eating sea vegetables? People then eat the fish and get their source of Omega-3's this way. For all the vegetarians out there you can go straight to the source and get your Omega-3's from eating sea vegetables, just like the fish do.
You may prefer to use dashi instead of vegetable stock. Here is how you can make it.
You can also add some clear noodles to your soup and don’t forget to add the yummy seaweed if you have some.
Peace n Love