Fall is finally here!
And there is nothing more colorful–and delightful–than the sight of fall organic produce at
our local farmer’s market.
It is such a pleasure to explore the farm stands and select ripe, seasonal vegetables to take
home to prepare in simple, healthy ways.
Vegetable soups are one of my favorite ways to enjoy a variety of farm-fresh, flavorful veggies,
so today I decided to make this quick, light and lovely soup with the delicious organic produce
produce I bought at the market.
I love to make a broth from fermented miso paste–for it’s salty, savory flavor, it’s satisfying
creamy texture and most of all, it’s probiotic properties.
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus
Aspergillus oryzae, known in Japanese as kōji and sometimes rice, barley, or other ingredients.
The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with
dashi soup stock to serve as miso soup called misoshiru, a Japanese culinary staple.
High in protein and rich in vitamins and minerals, miso plays an important nutritional role in Japan.
I was introduced to the nutritional and culinary benefits of miso when I studied the healing Macrobiotic
diet and the cuisine.
Tofu Mushroom Vegetable Soup with Garlic Miso Broth
1 cup organic kale – thinly sliced
1 cup organic spinach – cut in small florets
1 cup organic carrots – julienned
1 cup organic mushrooms – sliced
1/2 cup organic onions – sliced
3 cloves garlic – sliced
1 cup firm tofu – cut into small cubes
1 tablespoon organic miso paste
3 cups filtered water
Wash and prepare vegetables.
Bring water to a boil in a medium sized pot.
Add carrots, garlic and onions to the pot of water and cook until al dente.
Next, add cubed tofu and sliced vegetables to the pot of water.
Bring the contents to a boil again and then simmer about 5 minutes until done, yet firm.
Pour a small amount of vegetable broth into a cup or small bowl.
Add a heaping tablespoon of miso to the water.
Stir the miso paste until it dissolves.
Add the miso paste solution back to the pot of vegetables.
Allow miso to simmer with vegetables for 2-3 minutes–making sure not to let it boil.
(To retain probiotic properties miso should not be cooked.)
Turn off the flame.
Serve the miso vegetable soup into individual bowls.
Garnish each bowl of soup with sliced scallions, if desired.
Eat and enjoy!
How have you used miso paste?
What are your favorite miso soup ingredients?
Share your thoughts and comments with us.
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