Red Miso Soup with Tofu and Broccoli

Red Miso Soup with Tofu and Broccoli

Red Miso Soup with Tofu and Broccoli

Ingredients

• 2 tsp. grapeseed oil
• 1 large garlic clove (about 2 tsp.)
• 1 Tbsp. ginger, minced
• 1/2 cup onion, finely diced
• 1 carrot, peeled and cut into thin half-moons
• 5 Tbsp. red miso paste
• 3.5 cups water
• 1 broccoli stalk, florets separated
• 1/2 cup button mushrooms, sliced
• 1/2 block of firm tofu
• spinach (a few handfuls)

Directions

In a large pot, heat the grapeseed oil. Add the garlic and ginger. Let cook for about 30 seconds (be sure it isn't too hot, you don't want to burn the garlic!). Add the onion and carrot and cook on medium heat until the onion is just about translucent. Add the red miso paste and mix into the onion mixture. Now add the water and stir unil the miso paste is well incorporated. Bring to a boil and add the broccoli, mushrooms, and tofu. Let cook for about three minutes until heated through and the broccoli starts to become tender (you don't want the broccoli to become too soft and lose its beautiful green color!). Finally, add the spinach and stir until it begins to wilt.



It's as easy as that! Serve with a nice Asian salad or some grain-filled bread.

I love not using a recipe at all and having it turn out really good. I had the leftovers the next day and was very happy with the results. It was a great way to use up some of those vegetables that were just sitting there in the refrigerator. I would suspect you could use any variety of miso paste though I am not yet a miso guru!