Miso SoupMiso Soup
Miso Soup

Miso Soup

May is Allergy Awareness Month. If you are among the many people who are sensitive to wheat or gluten, try this delicious recipe!
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Recipe - Choices Market Corporate Store
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Miso Soup
Prep Time5 Minutes
Servings10
Cook Time30 Minutes
Ingredients
3/4 cup Miso Soup Base
10 tsp. Vegetable Broth Powder
350 g Firm Tofu
1 pkg. Dried Seaweed
8 oz Bamboo Shoots
1 Egg (optional)
1 bunch Green Onions
10 cups Boiling water
Directions

– In a large crock pot, stir vegetable broth powder into boiling water.

– In a separate bowl, mix miso paste with 2cups of vegetable broth mixture. Add to crock pot.

– Add tofu, bamboo shoots and seaweed.

– Swirl in egg (if using), to thicken the soup.

– Stir in green onions.

– Simmer for 10 minutes. Serve.

 

** 10 cups of ready-made vegetable broth can be substituted for the water and broth powder or the vegetable broth powder can be omitted and just plain water used.

5 minutes
Prep Time
30 minutes
Cook Time
10
Servings

Directions

– In a large crock pot, stir vegetable broth powder into boiling water.

– In a separate bowl, mix miso paste with 2cups of vegetable broth mixture. Add to crock pot.

– Add tofu, bamboo shoots and seaweed.

– Swirl in egg (if using), to thicken the soup.

– Stir in green onions.

– Simmer for 10 minutes. Serve.

 

** 10 cups of ready-made vegetable broth can be substituted for the water and broth powder or the vegetable broth powder can be omitted and just plain water used.

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