Prep:
10 minutes
Total:
25 minutes
Makes:
8 full servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Roaster with Cover
Contributed By:
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.
Ingredients
Recipe Description:
You can learn more about Marni by visiting her Facebook and Twitter page, or www.marniwasserman.com
1
medium onion, peeled and thinly sliced, use Cone #4
1⁄2
cup
sweet miso paste
(138
g)
1⁄2
cup
dark miso paste
(138
g)
1
small head of bok choy, chopped
Directions:
- In a roaster, combine 6 cups water, onions, carrots, mushrooms and wakame. Place temperature on medium heat. When Vapo-Valve™ clicks steadily, reduce heat to low and simmer uncovered for 30 minutes.
- Mix together the miso and 1 cup of water. Add the miso mixture to the soup and heat through, being careful not to bring to a boil. Stir in the tofu cubes and bok choy, if desired.
- Garnish with fresh scallions.
Tips:
- Miso is so rich in minerals itself - but when combined with fresh vegetables it can be a sustaining, high energy soup that is extremely nourishing and satisfying. It is also high in protein and calcium. It can also be used as a base to any vegetarian soup.
Directions
Tips
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