Morning Miso

[Guest guest]

Miso is a great food. I was macrobiotic for years while in college, and

miso was one of my staple foods.

Thanks for sharing recipe. I will take the miso out and start making soup.

It is cold here in the South, so

will be nice and inviting.

DM

[Guest guest]

I've been drinking a bunch of miso for the last week.  I truly believe it

helped me get over my cold much faster.

Donna

 

Through violence, you may 'solve' one problem, but you sow the seeds for

another. Dalai Lama

 

--- On Sun, 12/20/09, robin koloms <rkoloms wrote:

 

 

robin koloms <rkoloms

[veg_grp] Morning Miso

rkoloms

Sunday, December 20, 2009, 5:14 AM

 

 

 

 

 

 

With all of the viruses going around, I thought that I would post my favorite

" feel better " soup. Sorry if this is a re-post.

 

Morning Miso Soup

Prep time: less than 10 min.

Cooking time: 5 min.

Yield: 4 servings

 

2 cups veg. broth

2 cups hot water

4 Tbsp. miso

1 tsp. fresh ginger root, grated

1/2 cup diced firm tofu

3 Tbsp. thinly sliced scallion greens

1/2 cup thinly sliced mushrooms

I have substituted onion for the scallions, and left out the mushrooms. I have

also added some thinly sliced chinese cabbage, because I happened to have it.)

 

Pour the veg. broth and 1 cup of water into medium saucepan. In separate bowl,

dissolve the miso in the remaining 1 cup water. Mix well and add to saucepan.

Add the ginger root and mushrooms and heat until simmering (about 5 minutes).

Remove from heat and stir in

the tofu and scallions. (If adding other veg. like onion or cabbage, you'll want

to simmer until they are tender before adding tofu.)

 

 

[Guest guest]

With all of the viruses going around, I thought that I would post my favorite

" feel better " soup. Sorry if this is a re-post.

 

Morning Miso Soup

Prep time: less than 10 min.

Cooking time: 5 min.

Yield: 4 servings

 

2 cups veg. broth

2 cups hot water

4 Tbsp. miso

1 tsp. fresh ginger root, grated

1/2 cup diced firm tofu

3 Tbsp. thinly sliced scallion greens

1/2 cup thinly sliced mushrooms

I have substituted onion for the scallions, and left out the mushrooms. I have

also added some thinly sliced chinese cabbage, because I happened to have it.)

 

Pour the veg. broth and 1 cup of water into medium saucepan. In separate bowl,

dissolve the miso in the remaining 1 cup water. Mix well and add to saucepan.

Add the ginger root and mushrooms and heat until simmering (about 5 minutes).

Remove from heat and stir in

the tofu and scallions. (If adding other veg. like onion or cabbage, you'll want

to simmer until they are tender before adding tofu.)