Recipes, Lunch
Published

Japanese Style Miso and Vegetable Soup

Ingredients:

1 onion sliced and chopped thinly

1 carrot diced very small

1 red pepper halved, deseeded, sliced thinly lengthwise and then cut across into small pieces

2 cloves of garlic crushed in a garlic press

1 inch piece of fresh ginger (skin should be smooth & not wrinkled), peeled, grated & chopped up fine

2 oz frozen peas

3 tablespoons of brown rice miso (Sanchi)

2 individual packets of toasted nori strips (Clearspring)

2 tbsp tamari or shoyu sauce

½ block of tofu sliced thickly and cut into ¼ inch cubes

2 tbsp extra virgin olive oil

1½ pints of water

Method:

  1. Pour the oil into a medium saucepan. Heat gently and add the onions, carrots and red pepper.
  2. Sauté with the lid on until they are soft.
  3. Stir in the garlic and ginger & cook for a minute or two. Add the peas. Then add the miso and stir into the vegetables.
  4. Gradually stir in the water & then add the tamari or shoyu sauce.
  5. With kitchen scissors, snip the nori sheets into small strips into the soup.
  6. Gently stir in the tofu and keep on a low heat making sure it doesn’t boil.
  7. Cook gently for a few more minutes and serve.

 

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