Miso Soup
by Robert Cheeke, February 28th, 2004
(serves 6-
1 tsp. toasted or regular sesame oil
2-3 green onions, chopped small
4 cups water or stock
1/4 cup dark miso
1 Tbsp. tamari soy sauce
1/8 tsp. sea kelp
Cayenne pepper to taste
2-3 oz (50-60 g) regular tofu, diced into 1/8-inch cubes
Optional: 10-16 leaves spinach or chard, chopped
Heat the oil and sauté the green onion until tender, then add all the remaining ingredients (except the tofu and greens). Use a wire whisk to help mix the miso while stirring over medium-low heat. When the miso has dissolved, add the tofu and greens and let everything simmer on low heat for 8-12 minutes until the greens are tender. Correct the seasonings as desired. Serve hot. Keeps 3-6 days refrigerated. Do not freeze. Don't allow the soup to boil at any time, especially while reheating.
1 tsp. toasted or regular sesame oil
2-3 green onions, chopped small
4 cups water or stock
1/4 cup dark miso
1 Tbsp. tamari soy sauce
1/8 tsp. sea kelp
Cayenne pepper to taste
2-3 oz (50-60 g) regular tofu, diced into 1/8-inch cubes
Optional: 10-16 leaves spinach or chard, chopped
Heat the oil and sauté the green onion until tender, then add all the remaining ingredients (except the tofu and greens). Use a wire whisk to help mix the miso while stirring over medium-low heat. When the miso has dissolved, add the tofu and greens and let everything simmer on low heat for 8-12 minutes until the greens are tender. Correct the seasonings as desired. Serve hot. Keeps 3-6 days refrigerated. Do not freeze. Don't allow the soup to boil at any time, especially while reheating.
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