As autumn approaches, and the air turns more crisp, I like to eat soup--like everyday.
If you want to jazz up your classic miso soup, keep reading!
What you'll need:
Organic White Miso Paste (see picture below for my favorite brand)
1 Package of Firm/Extra Firm Cubed Tofu
1 Package Shirataki Spaghetti by Nasoya
1/4 Cup Scallions/Green Onion (chopped)
1/4 CupWhite Onion (chopped)
1/4 Cup Sprouts
1/2-1 Cup Sliced Mushrooms
Parsley for seasoning
1 Large pot
1 Large skillet
1 Cup Broccoli (optional)
Makes appx. 4-6 bowls of soup--dependent on desired amount
Grab your large pot and fill it with water (appx. 1 1/2 quarts). Depending on how strong you enjoy the miso taste, add 5-6+ tablespoons into water as it boils on the stove top and stir occasionally. While this is boiling, grab the skillet and combine all other ingredients listed above. Let cook on skillet for about 7-10 minutes.
Once evenly cooked on skillet, scoop desired amount of contents into each bowl. After making sure that your miso broth no longer has clumps, pour miso on top of the contents in the bowl. You will most likely have left over broth, but that is never a bad thing!
**Hikari Organic White Miso Paste**