Miso is a fermented bean/grain paste that originated in Asia. Always add your miso just before removing the soup from the heat.
3 1/2 cups water 1.2 cup medium or firm tofu, cobed 2 large shitake mushrooms, chopped (or other mushrooms if not available) 2 tbsp dried seaweed, chopped (hijiki is best) 2-3 heaping tbsp miso paste (more or less to taste) 3 stalks green onions, chopped 3 tbsp spinach, chopped (or kale, bok choy, or Swiss chard)
In a medium pot, add the water, tofu, mushrooms and dried seaweed and bring to a boil. Reduce heat and simmer for 5 -8 minutes, until mushrooms are tender. Remove from heat, stir in the miso, onions, and spinach and let sit for another 30 seconds.
Makes 4 servings.
Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.
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Fat: 3.8 g
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