NOTE: In winter I make soup once or twice each week, sometimes freezing a container when I make too much. But when I am “between soups,” I make a quick miso* soup that takes only minutes. I find I like the mellow white miso. (Miso is a thick paste of fermented soybeans, rice, barley, and salt. There is also chickpea miso for soy sensitive individuals and darker misos with stronger flavors.) I will post an article about miso on Products & Services (P.I.C.) in a day or so, in case you want to learn more about this flavorful ingredient.
*See Glossary for full definition
Utensils: Cutting board & knife, small pot for soup
Prep. Time & Cook. Time: About 10 minutes (You add the ingredients as the liquid is heating)
Category: Vegan & Gluten Free
2 cups water or vegetable broth (I use soup stock that I make from tops and cores of veggies)
1/2 – 1 cup cubed or diced firm tofu or tempeh
1/2 c. slivered or minced scallions or leek
1 small carrot, grated
1-2 tsp. freshly grated ginger
1 Tbl. mellow miso
arame seaweed, soaked and drained
peas or shelled edamame beans
cooked rice or other grain
1. Place water or soup stock in small soup pot. Turn onto medium high heat. Add cubed tofu or tempeh, scallions, carrot and ginger and simmer. (Add any optional ingredients, as well.)
2. Before the water boils, remove about one half cup and mix with one tablespoon of miso. (Boiling destroys miso’s enzymes.)
3. Once the water boils, turn down and when the boiling stops, add the miso dissolved in liquid back to the soup.
(If you use water instead of veg. broth, you may need more miso to get a more flavorful soup.)
4. Serve hot. Do not reboil. If you reheat, keep the flame low.