Miso Soup

6 carrots, sliced diagonally
6 celery, sliced diaganally
8-12 oz shitake mushrooms, sliced
1 medium sized rutabaga or turnip, cubed
6 cups vegetable broth
4 cups water
2  T soy sauce
8 oz tofu, cubed
6 scallions, chopped
1 cup miso paste

  • Place first 7 ingredients in a large stock pot, and bring to a boil
  • Simmer for 20-30 min, until vegetables are soft
  • Take out one cup of the broth and in a separate bowl, mix with the miso paste and set aside
  • Add tofu and scallions to the stock pot and simmer for 5 more minutes
  • Add miso paste mixture, stir well, and remove from heat

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