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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A miso soup from the Moosewood Cookbook, with a couple slight modifications for ingredients to fit the ingredient filter. Ingredients:
3 tablespoons miso |
6 cups water |
1 garlic clove |
1/2 cup onion, thinly sliced |
1/2 teaspoon minced ginger |
1 cup carrot, chopped |
1 cup cabbage, shredded |
1 cup cauliflower |
1 cup celery, chopped |
3 tablespoons sherry wine |
2 teaspoons red wine vinegar |
1/2 teaspoon sugar |
salt and pepper |
8 ounces tofu |
12 ounces ramen noodles |
1 teaspoon sesame oil |
1/2 cup scallion |
1/2 cup green pepper, chopped |
Directions:
1. Saute garlic, onion, ginger, carrots, cabbage, cauliflower and celery together.
2. Dissolve miso in the water.
3. Add miso mixture to the sauteed vegetables.
4. Add sherry and raw green peppers, bring to a boil.
5. Lower heat to simmer and add remaining ingredients (except tofu and cooked noodles).
6. Simmer, covered over very low heat 10-15 minutes. Sprinkle scallions, sesame oil (optionally tamari as well) on top.
7. Add tofu and noodles when serving.
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