Recipe: Miso Soup

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This was a request from eldest daughter who currently claims to not like soup but was willing to make an exception.  She also doesn’t like tofu, but liked the silken tofu in this, possibly because she got to put the pieces in the soup.  So mostly a success as long as we don’t mention the ancient leeks I chucked in which everyone refused to eat.  Should have kept them for stock.

Miso soup
800ml of veg stock made from Vegan Marigold powder
2 tablespoons miso – I used brown as that’s what I have at the moment, but I’m pretty sure white is more usual.
1 tablespoon mirin
1 tablespoon soy sauce
Half a block of silken tofu roughly chopped into cubes
Green vegetable of some sort if wanted – asparagus, sprouting broccoli or such like.

Put the stock in a pan and heat.  If you have suitable green veg to add, put them in once the stock has come to a boil. Mix the miso paste, soy sauce and mirin together.  Add the mixture to the soup, stirring well.  Turn the heat very low and add the tofu.  Leave to warm through – about 3 or 4 minutes.  Serve with slices of spring onion if you remember.

About Nuala

Geeky feminist Irish woman living in Scotland. Has two daughters and a lot of yarn. Really likes hummus.
This entry was posted in cooking with kids, vegan. Bookmark the permalink.

One Response to Recipe: Miso Soup

  1. Alison says:

    Dammit. I was down in Patronato (where all the asian supermarkets are) today stocking up, but I forgot the mirin.

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