It’s days like this when my wife starts to give me a dirty look and says “tell me again why we moved here?” Last night it rained, got bone chilling cold, and snowed, so everything is icy, with snow on top. Cleaning and scraping cars, what fun! The only good thing is that we made miso cabbage soup for dinner and I was in a sharing mood!
This one is a combination of mostly white, and some red miso for flavor thrown in, along with cabbage and vegetables. It’s delicious!
4 cups low sodium veg broth
6 tbsp white miso
1 tbsp red miso
3 sticks kombu sea vegetable cut in pieces
1 1/2 carrots sliced thin
1/2 cup mushrooms sliced
1/4 head cabbage or whole Brussels sprouts (we used cabbage)
1tbsp low sodium soy sauce
1/2 block tofu cut into small squares
1 bunch scallions
Directions: Bring broth and miso to a near boil. Sautée vegetables very lightly, add to broth. Allow to simmer 20 minutes. Two minutes before serving add tofu pieces. Simmer until slightly thickened and serve
makes four bowls of soup