Miso Soup

2013-02-18 17.35.43

Miso soup is wonderful on a cold day or a day I don’t feel well. I make make mine extra hearty so that I need little else to feel full.

Miso is a fermented something, usually soy, but there are other kinds of miso if avoiding soy. It has a salty taste, but the saltiness does not trigger blood pressure they way table salt does. I tend to use a white, mild or mellow miso.

One Pot Miso Soup

1 tsp Olive Oil or 2 TBS water

1 onion sliced

Other desired veggies (bell pepper, mushroom, spinach. etc.), chopped

4 cups water

1 vegetable, no salt added bouillon cube

8 to 15 oz firm tofu, cubed

2-4 TBS Miso, dissolved in a little water

Sauté onion on medium heat until soft, add other veggies, except spinach. Cook until tender. Add water and bullion. Bring to a simmer. Add tofu and spinach. Cover until spinach is wilted. Add miso, stir, and serve hot.

Written by Deanna Meyler, PhD

Certified Vegan Lifestyle Coach & Educator. Sharing an everyday approach to being vegan.

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