Vegetarian Nori Miso
I began trying to make a clear soup recipe, which quickly grew out of control to incorporate elements of miso, egg drop soup, and seaweed. I serve it as a main dish with a side of brown basmati rice.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2(32 fluid ounce) containers vegetable broth
- 32fluid ounces water
- 2egg whites
- 1½ cups miso paste
- 2tablespoons ginger paste
- 1tablespoon sesame oil
- 2cups edamame (green soybeans)
- 2cups shiitake mushrooms, thinly sliced
- ⅔cup chopped spring onions
- 1clove garlic, minced
- 1teaspoon soy sauce
- 1½ cups cubed firm tofu
- 1teaspoon cayenne pepper
- ⅔cup crumbled dried nori (seaweed)
- 2tablespoons white sugar
Instructions
Step 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.Step 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.Step 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.