I pretty much followed the recipe on the miso container. The last miso I bought is Westbrae organic mellow red miso, and I LOVE it! It has such a great, understated (i.e., mellow) flavor. Since I just made it last night, I can tell you exactly what goes into it.
Saute one onion, thinly sliced, in olive oil till translucent, add thinly sliced carrots and celery (last night I used 3 carrots and 2 stalks celery), and saute till tender. Add 4 cups water or broth (I just use chicken boullion) and diced tofu (I use at least half a block of tofu...Teagan loves the tofu so I like to have lots in there for her to eat), bring to a simmer, add around 3 or 4 tablespoons of miso and mix in till dissolved. Simmer for another 5-10 minutes. (Other veggies I think would be yummy but haven't tried since Teagan probably won't eat them are baby bok choy, napa cabbage and/or mushrooms...she already avoids the onions.) We had a delicious green salad with our soup last night. I actually have a picture of the soup from the last time I made it. I'll have to add it when I get home (I'm now blogging from a top-secret undisclosed location!).
4 comments:
Yay!! Thanks for the soup description. But now of course I am extremely curious about where you were....
I am a regular reader as well. We haven't talked in what seems like forever, but I have been keeping up with you.
I'm a lurker. found you thru your sister when looking for knitting blogs. You're in my "favorites" and I visit every once in a while! Hi!
YAY! Thanks for the comments! I'm so happy to have you as my readers :)
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