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Mighty Miso Soup

Miso Soup

This is from How it all Vegan by Barnard and Kramer.  Serves 4.

Bring to a boil in a medium pot over medium heat:

  • 3-1/2 c water
  • 1/2 c firm tofu, cubed (this is 1/4 package)
  • 2 large shiitake mushrooms, sliced (I used 5 small dried and used the soak water as part of the water above)
  • 3 T dried seaweed (I used wakame)

Simmer 6-8 min until mushrooms are tender.  Remove from heat.  Ladle about 1/2 c of the soup water into a small bowl and dissolve in it:

  • 2-3 heaping T miso paste (to taste, the range is because different types of miso have different strengths)

Add that to the soup with

  • 3 T spinach or other tender green, chopped

Let sit 30 seconds and serve.

 

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