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Miso Soup

Yield: approx. 2 quarts
Prep time: 20 minutes
Cooking time: approx. 1 hour
Ingredients:

  • 1 T. olive oil
  • 1 T. ginger finely chopped
  • 1 T. garlic finely chopped
  • 1 T. lemon grass finely chopped
  • 1 qt. vegetable stock or water
  • 1/2 cup soy sauce(optional)
  • 1/4 cup seasoned rice vinegar (optional)
  • 10 oz. white or brown miso paste (unpasteurized, organic)
  • 12 oz. Tofu diced into ½ inch cubes
  • 1 T. Scallions cut on a bias (angle)

Method:

  1. Heat olive oil until hot in 2 gallon pot.
  2. Sauté ginger, garlic, and lemon grass to develop flavor.
  3. Add vegetable stock and simmer for 20 min
  4. Add all other ingredients and heat, but do not boil, as this may affect the beneficial enzyme qualities.
  5. Serve and enjoy!