Hearty Miso Vegetable Soup

Ingredients:

• 2 1/2 cups vegetable or chicken stock
• 2 1/2 cups water
• 1 chicken breast, skinless, boneless and sliced very thin
• OR
• 7 oz Pre baked tofu (any flavor), cubed
• 1 teaspoon ginger, grated
• 1/3 - 1/2 cup miso, white or brown, to taste
• 2 cups cabbage, grated
• 1/2 cup carrots, grated
• 1/2 cup snow peas or sugar snap peas, diced

Instructions:

Bring the stock and water to a low boil.

If using chicken, add for about 3 minutes, along with the ginger, then whisk in the miso and add the vegetables . If using the tofu, stir or whisk in the miso and add all remaining ingredients.

In both cases, once the vegetables and miso are added, reduce the heat to a very low simmer for about 2-5 minutes, checking the vegetables for doneness to your liking-they should be slightly cooked yet still maintain a measure of crispness, with bright color.

Will keep refrigerated for several days.

Recipe by Mani Niall - Mix it up with Mani

Comments:

Seek out white or light brown miso for this soup, usually stored refrigerated. Available in natural foods stores, Asian markets and many supermarkets. Miso will keep indefinitely in your refrigerator.