Wednesday, February 16, 2011
It's been years since I've cooked with tofu. The smell of it brings back almost fond memories of when I was vegetarian and barely knew how to cook.
Tofu rarely makes an appearance in our kitchen anymore. It's been years since my husband was vegan, and much much longer since I was vegetarian.
But lately I've been craving miso soup. Maybe it's the frigid cold of winter, or the overly indulgent meals we've been eating for the last few weeks. Either way this soup is my ticket to feeling good.
Adapted from "The Martha Stewart Living Cookbook: The New Classics"
3 cups stock
2 cups water
1/2 cup carrots, cut into thin matchsticks
1 sheet nori, ripped into small pieces
3 ounces extra firm tofu, cubed
2 tablespoons miso
bunch of green onions, chopped
Heat the stock and water in a pot over high heat and bring to a boil. Reduce heat to medium-low and add carrots. Cook for a few minutes then add nori and tofu.
Meanwhile place the miso in a small bowl and add 1/4 cup of cooking liquid. Stir well until dissolved. Add to pot and stir well. Once miso has been added do not bring soup to a boil.
Serve soup immediately with a handful of green onions sprinkled on top.
Doesn't that look like an awful lot of tofu in that picture? That's because it is. The recipe called for 6 ounces of tofu which was way too much. I ended up added lots more water, stock and miso to even it out.