For a while my son was into miso soup so we bought a couple of packets of instant miso soup. Well, it's been sitting in our pantry for a while and I wanted to make use of whatever ingredients we had before buying new stuff (part of my de-cluttering mantra), so I made a bowl of soup based on this recipe from Vegetarian Times Fast and Easy - Great Food You Can Make in Minutes.
Talk about instant comfort! A handful of veggies from the salad bar and a few chunks of baked tofu turn a package of miso soup mix into a soul-satisfying meal.
Half of 0.7-oz package instand miso soup, with or without seaweed
1 cup broccoli florets
1/4 cup sliced white button mushrooms
2 slices peeled fresh ginger, optional
20 fresh baby spinach leaves, rinsed and dried
2-oz baked Oriental-style tofu, cubed
Combine soup mix, 1-1/2 cups water, broccoli, and ginger and let mixture boil.
In another saucepan, heat one tablespoon of olive oil in a skillet and add mushrooms. Stir the mushrooms until all their juices have been released and evaporated. Do not put too many mushrooms in the skillet as they will steam rather than brown. Add mushrooms to soup mixture and heat through. Serve.
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