fuck yeah miso soup

Miso Soup with Carrot and Wakame

• 2 C water
• 1 piece wakame, cut with scissors into small strips
• 1 carrot, diced
• 1/2 tsp freshly grated ginger
• 80g tofu, cubed
• 1 T dark miso

1 tablespoon unrefined sesame oil 
1 yellow onion, chopped 
2 tablespoons finely chopped ginger 
1 tablespoon finely chopped garlic 
6 cups vegetable broth or water 
2 baby bok choy, trimmed and roughly chopped 
1/2 pound carrots, thinly sliced 
1 (8-ounce) package baked tofu, preferably Asian- flavored, thinly sliced 
2 tablespoons red miso 
2 tablespoons rice vinegar 
1/4 cup thinly sliced green onion

Miso Soup

(Serves 4)

-5 cups water
-1/2-inch ginger piece, peeled and minced
-1 large or 2 medium carrots, sliced into circles
-6 0z. soft or firm tofu, cubed
-4 0z. baby portobello or button mushrooms, sliced
-1 cup spinach
-2-3 Tbsp. red miso paste
-Soy sauce, dash
-2 spring onions, diced

Vegan Miso Soup with Soba and Mushrooms serves 4 dinner portions 
6 cups water
2 pieces of konbu (rinsed) – aprox 5×5″ each
Ginger – peeled and sliced to 1/4″ (using a piece aprox 2″ wide by 4-6″ long, to taste)
6 scallions – whites and light green parts cut in 1″ long pieces and green ends sliced thin to garnish
1 TBSP soy sauce
1 TBSP sesame oil 24 mushrooms – whole with stems trimmed (Use fresh or reconstituted dried shitake mushrooms -plus their steeping water- if available. If not, brown crimini mushrooms will work just fine.)
1 lb package of soba noodles 1/2 to 1 lb firm tofu (depending on desired portion size)
2-4 TBSP light (aka) miso paste (to taste) - You can also use heartier miso pastes, but it is not recommended since their stronger flavors can overpower this lighter, vegan base broth.
wakame seaweed for garnish (if available – may also be labelled “healthy sea vegetable”)

3 (5-inch) pieces kombu
1 (1-inch) chunk fresh ginger, peeled and sliced
1 daikon radish
2-½ quarts water
2 teaspoons canola oil (or any neutral oil)
3 ounces fresh shiitake mushrooms, sliced
1 (7-ounce) package enoki mushrooms, separated
6 tablespoons white miso paste
1 (18-ounce) package silken soft tofu
½ cup baby spinach leaves, tightly packed
1 tablespoon green onions, thinly sliced
½ cup soybean sprouts

4 cups water
1 cup wheat berries
1 small onion, chopped
1/4 cup soy sauce
1 tablespoon nutritional yeast
1 tablespoon Earth Balance (optional)
2 cloves garlic, minced
1 teaspoon onion powder
1 (.7 ounce) packet of powdered miso soup mix (enough for 2 servings.  This is optional.  If you don’t have it, just taste the broth and add more of the other seasonings to taste)
Salt and ground black pepper to taste
1/4 cup collard greens, drained
1/2 brick of extra-firm tofu, drained and cubed

1 pound sweet potatoes

1 tablespoon canola oil

2 cloves garlic, chopped

1 shallot, chopped

1/8 teaspoon red pepper flakes

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 cups sliced bok choy

1 cup bean sprouts

1 cup edamame, shelled

12 wonton wrappers

3 tablespoons white miso, plus more to taste

2 scallions, thinly sliced

Miso soup
serves 4

2 tbsp of miso paste
4 cups water
2 tbsp dried shitake mushrooms- crumbled 
1/4 cup tofu- cubed
1 tbsp wakame seaweed
1/2 tsp Mirin
green onion- sliced (optional)

In a medium pot add water and miso, stir until it is dissolved. Add the rest of the ingredients, and gently heat. Don’t boil it breaks down the miso!