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Serving Size: 2
Ingredients:
3 c. water
1 T. frozen, minced ginger
1 t. freshly pressed garlic
2 t. "better than bouillon" vegetable base
1/2 c. diced extra firm tofu
2 T. miso paste
torn toasted seaweed sheet as desired
In a saucepan bring water, vegetable bouillon, ginger and garlic to a boil. Reduce heat to a simmer. Add diced tofu and allow to simmer for about 5 minutes. Remove from heat. Add seaweed and stir in miso paste.
Side Note:
It can be difficult to know in advance when you will want to use a small amount of fresh ginger in a recipe. We like to peel and mince our ginger, freeze it on a cookie sheet, and then scrape it into a bag for freezer storage. The frozen, minced ginger works well in soups, stews, and cayenne pepper-ginger tea!
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