Miso Soup

September 19, 2007

Miso Soup

Sara Jones, Tucson CSA

Soba noodles taste best here, but you can use any long spaghetti type noodle you have on hand.

¼ block of firm tofu
1 cup mushrooms, sliced
1 bag braising greens
Soba noodles
½ inch ginger, grated
2 cloves garlic, minced
Red chili flakes, to taste
2 tablespoons miso paste
Soy sauce to taste

Sauté grated ginger, minced garlic, and red chili flakes very briefly in a soup pot. Add a quart or so of water, bring to a boil and add chopped greens, noodles, cubed firm tofu and mushrooms if desired. When noodles are ready remove pot from heat and add about 2 tablespoons of miso and a dash of soy sauce. This is an incredibly easy and nutritious soup, I think of it as my vegan chicken soup recipe.

One Response to “Miso Soup”

  1. Lorraine Says:

    This tasty soup comes together quickly and offers big flavors. I added a beaten egg at the end for additional body (and because I had eaten most of the tofu while cooking the soup!)

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