Vegetarian Nori Miso
Description
Miso soup with shiitake mushrooms and nori seaweed gets plenty of zip thanks to ginger paste added to the broth. Serve with a side of brown rice for a filling vegetarian meal.
Ingredients
•
2 (32 fluid ounce) containers vegetable broth
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32 fluid ounces water
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2 egg whites
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1 1/2 cups miso paste
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2 tablespoons ginger paste
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1 tablespoon sesame oil
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2 cups edamame (green soybeans)
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2 cups shiitake mushrooms, thinly sliced
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2/3 cup chopped spring onions
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1 clove garlic, minced
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1 teaspoon soy sauce
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1 1/2 cups cubed firm tofu
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1 teaspoon cayenne pepper
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2/3 cup crumbled dried nori (seaweed)
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2 tablespoons white sugar
Directions
1
Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
2
Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
3
Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.