Miso Soup
Photo by Vinita Punjabi
Ingredients
- 10 g (2 tsp) miso paste (or to taste)
- 200 g tofu, cubed (1cm x 1cm x 1cm)
- 15 g seaweed, cut into 2 cm x 3 cm bits
- 10 cups water
- 100 g potatoes, diced
- 100 g onions, diced
- 100 g carrots, diced
- 100 g broccoli, separated into small florets
- 1 small leek, sliced
- 3 green chillies, chopped
- 15 g garlic, finely minced or ground
Method
Soak the seaweed in the water for 30 minutes. Then, bring the water and seaweed to a boil and add in the rest of the ingredients, except miso. Once the vegetables are cooked, add the miso paste and serve hot.
It is best not to reheat the soup after the miso is added.
Serves 6 – 8
