LOADED MISO SOUP
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Miso soup is a more adventurous, though no more complicated, option to try.
Provided by Mark Bittman
Categories easy, quick, one pot, soups and stews, appetizer
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Bring 6 cups of water to a bare simmer and add one strip kombu; let it soak 10 minutes, then remove it and chop; set aside.
- Meanwhile, saute a handful of sliced shiitakes in oil until crisp.
- Whisk a cup of the water with 1/2 cup miso in a bowl until smooth.
- Pour the miso mix into the water and add 1/2 pound silken tofu along with some shredded carrots, turnip and ginger, the chopped kombu and about a handful of cooked, shelled edamame.
- Let stand long enough to heat the tofu through, about a minute. Add some chopped scallions and the crisp shiitakes and serve.
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