January 4, 2009

miso soup

After a cold walk home, miso soup is fantastic because it can be prepared quickly and warm your belly that much sooner. Plus, most of the ingredients can be kept on hand in the pantry and refrigerator, allowing it to be a rather impromptu meal even in winter.

Serving Size: 2

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!

No comments:

Post a Comment