| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Soups, Vegan |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Water |
| 1 |
|
Strip EDEN Kombu |
| 1/4 |
c |
EDEN Bonito Flakes (may be doubled) |
| 1 |
sm |
Onion; sliced in very thin half moons |
| 1 |
|
Carrot cut into thin matchsticks |
| 1/2 |
c |
Bok choy (cut into medium pieces) (use green tops only) |
| 1 |
tb |
EDEN Instant Wakame Flakes |
| 1/4 |
|
Block fresh tofu cut into small cubes |
| 3 |
tb |
EDEN Barley Miso; OR… OR- half EDEN Barley Miso and EDEN Shiro Miso) |
| 4 |
|
Scallions, chopped |
INSTRUCTIONS
DASHI
Prepare Dashi: Combine water and kombu, bring to a boil. Turn off heat.
Add bonito flakes, stir and cover. Let sit for 5-10 minutes, strain soup
broth and discard bonito and kombu. Add onion and carrots to broth,
simmer 5 minutes. Add wakame flakes and greens, simmer 1-2 minutes and
then turn off heat. Dilute Miso in 1/2 cup soup broth, add to soup. Add
tofu. Garnish with scallions and serve.
Combinations for miso soup are endless. Just remember, for best results
use three vegetables in small amounts and only cook them slightly. Pay
attention to colors as well as complementary flavors.
NOTE: When using EDEN Misos in any recipe, do not boil after Miso has
been added. The beneficial enzymes are destroyed by heating.
Copyright 1994 Eden Foods, Inc.
<Electronic Format courtesy of Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip
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