This is not traditional miso soup. I took my favourite parts of it and made it into something I would enjoy. I will be honest, I’m not a huge fan of miso, I’m trying to work my way up to liking it.
Last week, Terry and I were sick. We got sick at precisely the same time and the first day and a half was rough. Neither of us felt like doing anything, so we had to try and take care of each other. This involved living off of canned soup. By the third day, despite still feeling super icky, I was feeling well enough to try my hand at making some soup. It was worth the effort.
If you do like miso – feel free to use more of it in place of the soy sauce.
Miso-ish Soup (serves 3)
1 tsp miso paste + 1 cup of water
3 cups of water + 3 tbsp soy sauce
1 clove of garlic, minced
1-inch piece of fresh ginger, minced (or 1 tsp of dried)
3 medium carrots, peeled & thinly sliced
4 large cremini mushrooms, roughly chopped
1 large bok choy, end trimmed & roughly chopped
8 oz. block of firm tofu, cubed
1 sheet of nori, torn into bite sized pieces
Combine your miso paste and hot water in a bowl and set aside. Heat a medium/large pot on the stove. Add a bit of extra virgin olive oil or water and sautée the ginger (only if fresh, if dried, add at the end of cooking) and carrots for 5 minutes. Add the remaining veggies, water, soy sauce, miso + water mixture and tofu and stir to combine. Add the torn up nori and simmer for 10 minutes.
I cooked some millet noodles and layered them in to the bowls first.
ps. Thanks for all of your well wishes over the weekend. We are *finally* feeling better and can resume almost normal life =)