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Vegetable Miso Soup




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




6 cups (1.5 L) Vegetable stock

•
6 cups (1.5 L) Water

•
1/2 cup (125 mL) Medium soybean miso

•
1 Pkg (12 oz/375 g) extra-firm tofu, cut in 1/4-inch (5 mm) cubes

•
2 cups (500 mL) Sliced mushrooms

•
1 Sheet nori (optional)

•
2 Carrots, sliced

•
3 cups (750 mL) Broccoli florets


Recipe



In large saucepan or Dutch oven, bring vegetable stock and water to boil. Dissolve miso in 1/4 cup (50 mL) water; whisk miso mixture into pot.

Stir in cubed tofu and sliced mushrooms; reduce heat to medium-low and simmer for 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days. Reheat to continue with recipe.)

If using nori, cut sheet into 3- x 1/4-inch (8 cm x 5 mm) strips with scissors; add to stock mixture in pot.

Add sliced carrots and broccoli florets; cook for about 5 minutes or until broccoli is tender-crisp.