Miso Soup (Canyon Ranch)

1/3 cup finely minced shallots (about one shallot)

1/2 t sesame oil

2 1/2-3 TBLE miso paste (try either red or white)

1 qt vegetable stock

1/4-1/2 cup diced firm tofu

3 TBLE chopped scallions (about 2 scallions)

1. In a medium sauce pan, over medium heat, saute shallots in oil until some slightly crispy

2. Add a little miso paste and then add vegetable stock.  Mix well and then add remainder of miso and mix again.  Bring to simmer.  Reduce heat to low and simmer 10-15 minutes.

3. Garnish with tofu and scallions.

Variations:  Add diced tofu while cooking.

Can add 2 dried shitake mushrooms (can use a Tble of the liquid from soaking mushrooms.  Also might add a bit of sherry,  little bit of cut up ginger root.

Other additions– eggs, vegetables…


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