MISO TOFU VEGETABLE SOUP
Gary Null's Power Foods: The 15 Best Foods for Your Health by Gary Null Ph.D.
Makes 2 Servings.
Ingredients • 4 carrots (3/4 cup juice), tops removed • 4 cups purified water • 1 pound firm tofu, cubed • 1 bunch scallions, diced • 1 cup whole shiitake mushrooms, destemmed • 1/4 cup snow pea pods • 1/4 cup cabbage, shredded • 1/2 teaspoon hot (spicy) sesame oil • 1 tablespoon toasted sesame oil • 1 teaspoon garlic, chopped • 1 teaspoon fresh parsley, chopped • 1/2 teaspoon gingerroot, peeled and grated • 1/2 teaspoon red chili peppers, diced • 1/2 teaspoon turmeric • 2 tablespoons brown rice miso
Directions 1. Push carrots through the juicer.
2. In a large saucepan, combine carrot juice, water, tofu, scallions, shiitake mushrooms, snow peas, cabbage, hot and toasted sesame oils, garlic, parsley, ginger, chili peppers, and turmeric, and bring to a boil over high heat.
3. Reduce the heat to medium-low and simmer, uncovered, for 15-20 minutes.
4. Remove from heat, dissolve the miso in the mixture, and stir well.*
5. Serve hot with whole grain bread.
*Chefs Note: Never simmer miso; always add miso to a recipe after the cooking process is done. There are several types of miso available; experiment and use the one you like the best.
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