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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