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Miso Soup

Recipe By: Norie Mori

INGREDIENTS

1/2 onion, thinly sliced
1/3 carrot, cut in quarters lengthways and thinly sliced
1/2 packet (150- 200g) Tofu, cut into small cubes
2 spring onions, thinly sliced in diagonal
1L water
1 sachet Spiral dashi powder (Vegan or Bonito)
4-5 Tbsp any Spiral Foods Miso paste

METHOD

1. In a pot, boil water and add dashi.
2. Add onion, carrot, cook on medium heat until the ingredients are cooked through and tender.  Add tofu and warm. Turn off the heat.
3. In a small bowl, dissolve miso with a ladle full of soup. Add to the pot, gently stirring
4. Reheat on low for 1 – 2 minutes (be careful not to boil). Adjust saltiness if needed (add more water to adjust).
5. Pour the soup in bowls and sprinkle with spring onion. Serve and enjoy.

Alternatively, use Wakame seaweed and other vegetables (pumpkin, zucchini, cabbage, etc).
Cooked noodles can be added to the soup.

SPIRAL FOODS