How to Make Miso Soup

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. Add this to my Recipe Box.

Instructions

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.

2




Allow to drain for 30 minutes.

3




Bring a small pan with 2 c. water to a simmer and add the shiitakes to it.

4

Allow to simmer for 2 minutes and then remove from heat. Let the shiitakes soak in the water for 15 minutes.

5

Bring the carrots and broth to a boil in a large pot. Lower the heat to medium and cook for 9 minutes.

6

Meanwhile, remove the shiitakes from the soaking water. Strain the water into the carrots and broth.

7




Slice the shiitakes into thin strips and add to the pot.

8

Add the bok choy and pepper to the pot and cook for about 4 minutes.

9




Cut the tofu into small cubes.

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.

11

Cook for another 3 minutes and then serve, garnished with the green onion, sesame oil and seeds.