Traditional Japanese vegetable miso soup recipe that is a clear vegetable soup of bean paste flavor. This is an easy vegan soup filled with vegetables. This soup is very healthy and light to eat. It’s a perfect for starters.
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Fermented miso’s probiotics are great for the digestive tract. Wakame (the type of seaweed used in miso soup, which I found out after a failed attempt with nori) is great for the skin with vitamins A, C, E and K. And tofu has protein! I also add mushrooms to mine for vitamin D. Take 5 minutes to make this soup and you’ll be a walking daily vitamin.
Time: 7 min
Savings (as compared to Seamless): $1
2 C water
2 Tbsp miso
1/3 block tofu (cubed)
Small handful dried wakame
3-4 button mushrooms (or whatever you like)
Sauté mushrooms in a pan with a small amount of oil. Meanwhile, bring water to a boil, then add the tofu, wakame, and mushroom Simmer for 3 minutes, then add the miso (you can add it directly and whisk it in, or reserve some cooking liquid and add it separately. I find the second method easier for dissolving the miso and keeping the tofu from breaking). Turn heat off immediately after incorporating miso and serve!