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Vegetable Miso Soup

soups, vegetables, tofu

6 cups vegetable stock
6 cups water
1/2 cup medium soybean miso
1 package (12 oz) extra-firm tofu; cut in 1/4 cubes
2 cups sliced mushrooms sheet nori; optional
2 carrots; sliced
3 cups broccoli florets

In large saucepan or Dutch oven, bring vegetable stock and water to bofl. Dissolve miso in 1/4 cup (50 mL) water; whisk miso mixture into pot. Stir in cubed tofu and sliced mushrooms; reduce heat to medium-low and simmer for 30 minutes. (Make-ahead Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days. Reheat to continue with recipe.) If using nori, cut sheet into 3- x 1/4-inch strips with scissors; add to stock mixture in pot. Add sliced carrots and broccoli florets; cook for about 5 minutes or until broccoli is tender-crisp.

Contributor: Canadian Living - November, 1999

Yield: 8 servings

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