December 30, 2016

Meat Free Mid Week Recipe – Miso Soup

We are all doing our bit for the environment & cutting meat out of our diet makes a huge impact. So we bring you Meat Free Mid Week Recipes  -Miso Soup

Basic Miso Soup
4 tbs miso paste
5 cups water
2 nori sheets, cut into 1-2 inch strips
2 green onions, sliced diagonally
1 package “firm” silken tofu, cut into small cubes
optional:
a pinch of sugar
a few squirts of tamari soy sauce
In a soup pot, heat the water over medium heat, and mix in the miso paste with a wooden spoon until dissolved. Cut your nori sheets into strips, then drop them into the soup, along with the green onions and tofu cubes. Stir gently to avoid breaking up the tofu.
If desired, season with a few squirts of tamari and a pinch of sugar.
Let the soup cook on med-low heat for 5-10 minutes to allow the flavours to gel.
  • I read somewhere that you shouldn’t let your miso soup boil, since that kills the healthy bacteria.
  • You can make it the night before, and store it in the fridge. It will keep for a few days.
This will make an awesome last minute lunch to take to work and also a nice warm snack for a cold afternoon! Plus these ingredients are available at most of the big shops now but if not, try the local asian grocer.
Thanks to Hey Lady Grey for this recipe and photo! YUM!
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