Vegetable Miso Soup

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

Serves 2

1/2 Onion – finely chopped

4 cm knob Ginger - chopped

1 Garlic clove - chopped

1 Carrot – finely chopped

Sprinkle of mixed herbs

1/2 cup mushrooms - sliced

1 Zucchini – finely chopped

Handful Green Beans – cut into 4 cm pieces

1/4 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.

 

Clear tip:

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.

To make your own dashi, cook 4 cups of water over low heat, and then add about 20cm of kombu that has been cut in half. Simmer over low heat and then strain the stock. Sometimes dried shiitake mushrooms are added for flavour.

You can also add some clear noodles to your soup and don’t forget to add the yummy seaweed if you have some.

 

Enjoy!

 

Peace n Love

Jeanette