I am in love with miso and it takes me back (as do most foods) to my travelling time around the world.
Originally, I bought the miso to make vegan cheeses which I made meltable cheddar and meltable
mozzarella both turned out well and delicious on toast, nachos, pizza and pasta !! I had about
1 cup of the red miso leftover. Today I needed something quick tasty and a new recipe. Miso Soup.
Very easy to make and super tasty !!
4 C (1 litre) vegan stock
3 medium size mushrooms
1/4 cup (75g) red miso paste
150g firm tofu, cut into cubes
3 green onions, trimmed, thinly sliced
Place the vegan stock in a large saucepan over medium heat. Bring to the boil. reduce heat to low.
Add the mushrooms and cook for 1 minute. Add the tofu and cook for a further 1 minute or until heated
through. Place the miso paste in a small bowl and stir until the miso dissolves.
Add the miso mixture to the saucepan and gently stir to combine. Bring to a simmer. remove from heat.
Ladle miso evenly among serving bowls. Sprinkle with green onions and serve immediately.