8 full servings
Saladmaster Food Processor
5 Qt./4.7 L Roaster with Cover
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.
You can learn more about Marni by visiting her Facebook and Twitter page, or www.marniwasserman.com
6 - 8
(1.4 - 1.9
medium onion, peeled and thinly sliced, use Cone #4
carrots, peeled and julienned, use Cone #2
shitake mushrooms, sliced, use Cone #4
sheet of wakame, soaked and chopped
sweet miso paste
dark miso paste
organic tofu, cubed (optional)
small head of bok choy, chopped
- 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.
- 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.