Miso Soup (II)
| Prep Time: 5 min | Serves: 1 |
| Cooking Time: 5 min | Yield: 1 bowl |
Plenty of veggies.
Ingredients
- 3 oz Organic Tofu, Firm
- 1 tbsp Organic Red Miso
- 5 g Swiss Vegetable Bouillon Powder
- 1/5 sheet Roasted Seaweed, Sushi Nori
- 1/3 cup Spinach
- 1/5 inches Organic Carrots
- 1/4 cup Shiitake Mushrooms, Fresh
- 2 cups Tap Water 8 Oz
- 1 tbsp Green Onion
- 0 oz Dried Seaweed
- 1/4 stalk celery, raw
- 1 tbsp Parsley
- 10 g Vermicelli Noodles
Directions
Soak the Kombu seaweed for 20 minutes, after this time put on the heat. Add the vegetables, the roasted ground nori and the vegetable powder broth and boil. Add the tofu and vermicelli noodles and simmer for two minutes. Take some of this broth appart, disolve the rice miso and add gently to the soup, simmer for one minute but don't let it boil. Add the chopped green onion and serve hot.