 This vegetarian soup is great for warming you up on cold winter days; although it\'s light, it\'s satisfying and nourishing. Makes four large or six smaller servings.
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Steps: |
| 1. |
Cut the tofu into 1/2-inch-thick slices and stack between two paper towels. Place the stack between two plates and weight the top plate with a heavy pot or cast-iron skillet. |
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| 2. |
Allow to drain for 30 minutes. (Image 1) |
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| 3. |
Bring a small pan with 2 c. water to a simmer and add the shiitakes to it. (Image 2) |
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| 4. |
Allow to simmer for 2 minutes and then remove from heat. Let the shiitakes soak in the water for 15 minutes. |
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| 5. |
Bring the carrots and broth to a boil in a large pot. Lower the heat to medium and cook for 9 minutes. |
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| 6. |
Meanwhile, remove the shiitakes from the soaking water. Strain the water into the carrots and broth. |
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| 7. |
Slice the shiitakes into thin strips and add to the pot. (Image 3) |
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| 8. |
Add the bok choy and pepper to the pot and cook for about 4 minutes. |
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| 9. |
Cut the tofu into small cubes. (Image 4) |
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| 10. |
Take 1/2 c. of the broth and mix it in a separate bowl with the miso, until smooth. Add this mixture back to the pot along with the tofu and reduce the heat to medium-low. |
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| 11. |
Cook for another 3 minutes and then serve, garnished with the green onion, sesame oil and seeds. |
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Tips: |
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Different misos - red, brown, and yellow are the most common - taste different. In general, the darker the miso, the stronger it is. Experiment with different kinds to see which you like best. |
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Look for miso in the refrigerated section of a supermarket or Asian market. (Wherever you find tofu, that\'s likely where you\'ll find the miso.) |
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You can use chicken broth instead of the vegetable broth. |
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In Japan, miso soup is eaten for breakfast. |
